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Oyster Chowder

Healthycooking's picture
Ingredients
  Low salt polyunsaturated margarine 20 Gram
  Onion 1 , chopped
  Stalk celery 1 , sliced
  Carrot 1 , diced
  Plain flour 2 Tablespoon
  Potatoes 2 , peeled and diced
  Chicken stock 750 Milliliter (3 Cups)
  Bay leaves 2
  Peppercorns 6
  Shelled oysters 16
  Evaporated skim milk 125 Milliliter (1/2 Cup)
  Dijon style mustard 1 Teaspoon
  Chopped fresh chives 2 Tablespoon
Directions

1.
Melt margarine in a large heavy-based saucepan.
Cook onion, celery and carrot for 3-4 minutes or until tender.
2.
Stir in flour and cook fori minute.
Add potatoes and cook for 1 minute.
Remove pan from heat.
Combine stock, bay leaves and peppercorns.
Blend with vegetables in pan.
Bring to the boiL reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3.
Remove bay leaves and peppercorns.
Add oysters, milk and mustard.
Cook for 2-3 minutes over low heat.
Ladle soup into individual bowls and sprinkle with chives to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Quick, Healthy

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