Smoky Oyster Chowder
139 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| per serving: | - |
| cal | 0 327 |
| pro | 16 g |
| total fat | 13 g |
| sat. fat | 5 g |
| carb | 39 g |
| fibre | 3 |
| chol | 56 mg |
| sodium | 766 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 43 |
| vit A | 14 |
| vit C | 30 |
| folate | 19 |
Ingredients
- 2 cans (each 133 g) whole oysters
- 4 strips chopped bacon
- 1 chopped onion
- 1 chopped celery stalk
- 2 minced cloves of garlic
- 3 small red-skinned potatoes, cubed (about 12 oz/375 g)
- 2 tbsp all purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup chicken stock or vegetable stock
- 2 cups milk
- 1 cup corn kernels
- 2 tbsp chopped fresh parsley
Preparation
Drain oysters, reserving juice; cut oysters in half crosswise. Set aside.
In large saucepan, cook bacon over medium heat for 5 minutes; drain off fat. Add onion, celery and garlic; cook, stirring occasionally, for 5 minutes or until softened. Add potatoes, flour, salt and pepper; stir until vegetables are coated.
Stir in stock and reserved oyster juice; bring to simmer. Cover and cook, stirring occasionally, for about 15 minutes or until potatoes are tender.
Add milk, corn and reserved oysters; heat for about 3 minutes or until bubbly and hot. Serve garnished with parsley.
Serve with: Quick Cheese Biscuits
In large saucepan, cook bacon over medium heat for 5 minutes; drain off fat. Add onion, celery and garlic; cook, stirring occasionally, for 5 minutes or until softened. Add potatoes, flour, salt and pepper; stir until vegetables are coated.
Stir in stock and reserved oyster juice; bring to simmer. Cover and cook, stirring occasionally, for about 15 minutes or until potatoes are tender.
Add milk, corn and reserved oysters; heat for about 3 minutes or until bubbly and hot. Serve garnished with parsley.
Serve with: Quick Cheese Biscuits
Additional information : Variation
Clam Chowder: Use 2 cans (5 oz/142 g each) baby clams instead of the oysters, but leave the clams whole.
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