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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

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2035 Calories from Fat 1028

% Daily Value*

Total Fat 116 g178.4%

Saturated Fat 66.6 g332.9%

Trans Fat 0 g

Cholesterol 528.1 mg176%

Sodium 1429.9 mg59.6%

Total Carbohydrates 173 g57.6%

Dietary Fiber 12.9 g51.7%

Sugars 57.8 g

Protein 89 g177.9%

Vitamin A 351.9% Vitamin C 256.5%

Calcium 127.7% Iron 174.7%

*Based on a 2000 Calorie diet

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Oyster Chowder Recipe