| | Oyster Chowder 1 pint of oysters, fresh or frozen
1/4 cup of butter or margarine
1/2 cup of chopped onions
1/2 cup of sliced celery
3 cups of oyster liquor and milk to make volume
1 cup of half and half
1 cup of cooked diced potatoes
One 8 ounce can of whole kernel corn, undrained
1 1/2 teaspoons of salt
1/4 teaspoon of pepper
Chopped parsley for garnish |
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Thaw the oysters if frozen. Drain the oysters, reserving the liquor. Remove any remaining shell particles. Sauté the onions and celery in butter until tender. Add oyster liquor, half and half, potatoes, corn, salt and pepper, heat stirring occasionally. Add the oysters and heat for 3 to 5 minutes or until the edges of oysters begin to curl. Do not let the chowder boil! Garnish with chopped parsley. Makes 6 servings
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