Hearty Oyster Chowder

from Teresa Mateer, December, 2001

1 pint fresh or frozen oysters, undrained
4 tablespoons butter
2 cups coarsely chopped potatoes
1/3 cup sliced green onions
1/3 cup diced celery
1 medium carrot, shredded
2 cups milk
2 cups half & half
1 can (12 oz.) whole kernel corn, drained
1 1/2 teaspoons salt
1/8 teaspoon white pepper
2 dashes hot pepper sauce

Thaw oysters, if frozen. Melt butter (you may use 2 tablespoons of bacon grease as part of the butter) in a large skillet. (A 5-quart dutch oven works well and reduces cleanup.) Cook potatoes in fat until lightly browned. Add onions, celery, carrots and 1/2 cup water. Cover and simmer about 5 minutes or until the vegetables are tender. The time will vary as to the size of the vegetables, but be sure that the celery is cooked and not crunchy. Add milk, half and half, corn and seasonings. Simmer, do not boil. Add oysters, oyster liquor, and continue simmering until the edges of the oysters curl. Add hot pepper sauce. The recipe suggests that 1/2 cup white wine, not more than 11% alcohol, can be added with the oysters. Sprinkle with chopped parsley and serve.

4-6 servings.


Last modified: 2007 November 28 -- JHH
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