Oyster Chowder Recipe

1      Reviews by:    Agnes Huffman   Oyster Chowder Recipe is chowder loaded with the taste of oysters and is rich and creamy using oysters, butter, onions, celery, milk, half-and-half, cooked diced potatoes, whole kernel corn, salt and pepper and garnished with parsley. Food Category:    Soup Cuisine Origin:    Southern    Servings:4 Nutrition facts:334 calories19.5 grams fat Print Preview Rate This Recipe Prep Time:   8 Minutes Cook Time:   5 Minutes Total Time:   13 Minutes

INGREDIENTS

• 1 pint oysters, fresh or frozen
• 1/4 cup butter or margarine, melted
• 1/2 cup chopped onions
• 1/2 cup sliced celery
• 3 cups oyster liquor and enough milk to make volume
• 1 cup half-and-half
• 1 cup cooked diced potatoes
• 1 can (8 ounces) whole kernel corn, undrained
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• Chopped parsley (garnish)

DIRECTIONS

• Thaw oysters if frozen. Drain oysters, reserving liquor.
• Remove any remaining shell particles.
• Saute onions and celery in butter until tender. Add oyster liquor, half-and-half, potatoes, corn, salt and pepper; heat, stirring occasionally. Add oysters and heat for 3 to 5 minutes longer or until edges of oysters begin to curl. Do not let chowder boil. Garnish with chopped parsley.

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