This is a great recipe to serve at Christmas time. It makes a great first course for your Christmas dinner, or to serve to your family and friends while they are waiting for you to finish cooking dinner, or even to serve on Christmas Eve. I did a test run on this recipe tonight to make sure it was edible to serve to my family as a first course to our Christmas dinner. It was a hit with my family. I even liked it and I don’t especially care for oysters.
8 cups of milk
1 large family size can of cream of mushroom soup
1 small finely diced onion
1 tsp salt
1 tsp pepper
2 large cans of mushroom pieces, drained
1/2 bag of diced frozen hash browns (do not use the shredded kind)
3 (8 oz) cans of shelled oysters
1 stick of margarine
2 tblsp. of worshershire sauce
In a LARGE crockpot mix the milk and cream of mushroom soup together. Add onions, mushrooms, hash browns, salt, pepper and stir again. Set the crock pot on high and cook for 2 hours or until potatoes are tender.
Melt butter in a large skillet, add worchershire sauce, drain the liquid from two of the cans of oysters while reserving the liquid from one of the third can of oysters and add the oysters and liquid to the skillet. Saute until the oysters just start to curl around the edges, then add the ingredients in the skillet to the crockpot.
Note: You can speed the cooking process by cooking this in a soup pot instead of a crockpot, but you will have to be sure to stir often to keep the potatoes from sticking and the milk from scorching. Also, if you want to turn this into a delicious seafood chowder, you can also add shredded clams when you add the hashbrowns, and add shrimp to the mix just before serving. YUMMY!!!