Recipe courtesy of Brantley Averkamp of Huntersville, a
member of EnergyUnited.

Easy Seafood Chowder  

3 cans (10 3/4-ounce) of cream of potato soup
2 cans (10 3/4-ounce) of New England clam chowder
1/2 cup of butter
1 small onion, diced
1 pint of Half-and-Half
1 bag (1 pound) of frozen corn
2 cans (6 1/2-ounce) of chopped clams
1 can (6-ounce) of tiny shrimp
1 can (6-ounce) of crabmeat

Combine all ingredients in a slow cooker on low for 2–4 hours. Or, simmer on the stovetop for 2 hours.

Yield: Makes 5 to 6 servings