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Macaroni-Oyster Chowder

Ingredients
  Frozen oysters 10 Ounce
  Water 2 1⁄2 Cup (40 tbs)
  Chopped carrot 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Salt 2 Teaspoon
  Macaroni 3 1⁄2 Ounce
  Milk 4 Cup (64 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Pepper 1⁄4 Teaspoon
  Ground sage 1⁄4 Teaspoon
  All purpose flour 2 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Oyster crackers 1⁄4 Cup (4 tbs)
Directions

Drain liquid from oysters into large saucepan; add water, carrot, celery, onion, and salt.
Heat to boiling.
Gradually add macaroni to boiling liquid.
Cook, covered, till macaroni is tender, about 10 to 12 minutes.
Stir in 3 cups milk, parsley, pepper, and sage.
Thoroughly blend the remaining 1 cup of milk into flour; add to chowder.
Cook and stir till thickened and bubbly.
Meanwhile, cook oysters in butter or margarine till edges of oysters curl; stir oysters into chowder.
Serve with oyster crackers

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Party

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