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Oyster Chowder
Ingredients:
8 oz. shucked oysters -- milk
1/4 c. butter
2 large carrots, sliced
1 large onion, chopped
1 large potato, peeled and cut into 1/2" chunks
1 can condensed cream of celery soup or cream of chicken soup
1/4 c. chopped fresh parsley
1/4 tsp. pepper
8 oz. shucked oysters -- milk
1/4 c. butter
2 large carrots, sliced
1 large onion, chopped
1 large potato, peeled and cut into 1/2" chunks
1 can condensed cream of celery soup or cream of chicken soup
1/4 c. chopped fresh parsley
1/4 tsp. pepper
Directions:
Drain oysters, reserving liquid. Coarsely chop oysters; set aside. In 2 c. measure add milk to oyster liquid to make 1 1/2 c. liquid total; set aside. In 3 qt saucepan over medium heat, in hot butter, cook carrots, onion and potato until vegetables are tender, stirring often. Add oysters. Cook 1 minute. Add soup, milk, parsley and pepper. Heat through until oysters are done, stirring occasionally. DO NOT BOIL. Makes about 5 1/2 cups.
Drain oysters, reserving liquid. Coarsely chop oysters; set aside. In 2 c. measure add milk to oyster liquid to make 1 1/2 c. liquid total; set aside. In 3 qt saucepan over medium heat, in hot butter, cook carrots, onion and potato until vegetables are tender, stirring often. Add oysters. Cook 1 minute. Add soup, milk, parsley and pepper. Heat through until oysters are done, stirring occasionally. DO NOT BOIL. Makes about 5 1/2 cups.
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