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Oyster and Corn Chowder

24 oz Standard oysters, undrained
1/4 c All-purpose flour
1 tb Margarine
1/2 c Chopped onion
1/3 c Chopped celery
1/3 c Chopped carrot
4 c 2% lowfat milk
2 c Diced red potato
1 pk Frozen corn (16 oz)
1 ts Salt
1/2 ts Hot sauce
1/8 ts Pepper
7 tb Chopped green onions

Drain the oysters, reserving the juice, and set oysters aside. Place flour in a small bowl. Gradually add oyster juice, stirring with a wire whisk until blended; set aside.

Melt margarine in a Dutch oven over medium heat. Add onion, celery, and carrot, and saute 5 minutes. Add milk and diced potato; bring to a simmer. Cover and cook 10 minutes. Add corn; cover and cook 5 minutes. Add oysters, oyster juice mixture, salt, hot sauce, and pepper; cook, uncovered, 6 minutes or until edges of oysters curl. Ladle into soup bowls, and top with green onions.

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