Maryland Oyster & Broccoli Stew

Ingredients

2 cups milk

1 cup heavy cream

2 cans condensed cheddar cheese soup

1 package frozen chopped broccoli

1 cup frozen loose pack hash brown potatoes

1 small onion, chopped

1 pint shucked oysters

Directions:

In a 3-quart saucepan, combine milk and soup. Stir in broccoli, potatoes and onion. Cook, stirring occasionally, over medium heat until bubbly. Simmer covered for 10 minutes. Cool, cover and chill.Reheat soup; add oysters after cooking in own juice until edges curl.

Serves 4.