You are here

Oyster Chowder

Western.Chefs's picture
Ingredients
  Potatoes 2 Medium, diced
  Carrot 1 , finely chopped
  Celery stalks 2 , chopped
  Milk 1 Quart
  Chopped onion 1 Tablespoon
  Freshly ground black pepper To Taste
  Flour 2 Tablespoon
  Butter 6 Tablespoon
  Shucked oysters 1 Pint
  Chopped parsley 2 Tablespoon
  Salt To Taste
Directions

1. In a large saucepan, boil the potatoes, carrot and celery in a small amount of boiling salted water until tender. Drain. Add the milk, onion, salt and pepper and bring to a boil.
2. Cream the flour with two tablespoons of the butter and gradually add to the boiling mixture. Cook, stirring, until thickened.
3. Cook the oysters with their liquid in the remaining butter until the edges curl. Add to the soup and serve immediately sprinkled with parsley

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood

Rate It

Your rating: None
4.32647
Average: 4.3 (17 votes)