E&C Holiday Cookbook 2023

Oyster Chowder

Every Christmas Eve I serve chili and oyster chowder for dinner. Ingredients: Makes 6 servings –

8-ounce can whole kernel corn, undrained

1 pint oysters, fresh or frozen (I use 16 oz of canned oysters)

½ cup chopped onion

1 ½ teaspoon salt

½ cup sliced celery

¼ teaspoon pepper

¼ cup melted margarine or butter

1 cup half and half

3 cups liquid (oyster liquid and enough

Chopped parsley

milk to make volume)

1 cup cooked, dice potatoes

Instructions: 1. Thaw oysters if frozen. 2. Remove any remaining pieces of shell particles. 3. Drain oysters, reserving liquids. 4. Cook onion and celery in margarine until tender. 5. Add liquids, potatoes, corn, salt and pepper; heat stirring occasionally. 6. Add oysters and heat three to five minutes longer or until edges of oysters curl. Do not let chowder boil. 7. Garnish with chopped parsley.

Kathy Kennedy

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