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Oyster Chowder

Meal.Mates's picture
Ingredients
  Potatoes 2 Medium, diced
  Carrot 1 , finely chopped
  Celery stalks 2 , chopped
  Milk 6 Cup (96 tbs)
  Chopped onion 1 Tablespoon
  Ground black pepper To Taste
  Plain flour 2 Tablespoon
  Butter 60 Gram
  Oysters 3 Dozen (Bottled Or Fresh)
  Chopped parsley 2 Tablespoon
  Salt To Taste
Directions

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 the boil. Cream the flour with half the butter and gradually add to the boiling mixture. Cook, stirring, until thickened. 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
Servings: 
6

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4.15
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 488 Calories from Fat 193

% Daily Value*

Total Fat 22 g33.2%

Saturated Fat 10.7 g53.6%

Trans Fat 0 g

Cholesterol 172.5 mg57.5%

Sodium 452.4 mg18.8%

Total Carbohydrates 41 g13.8%

Dietary Fiber 2.1 g8.6%

Sugars 13.2 g

Protein 33 g66.9%

Vitamin A 67.1% Vitamin C 66.3%

Calcium 30.3% Iron 78.2%

*Based on a 2000 Calorie diet

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Oyster Chowder Recipe