Oyster Chowder Recipe.
- Thinly sliced raw potatoes; 1 cup or 250ml
- Thinly sliced carrots; 1/2 cup or 125ml
- Chopped celery; 1 cup or 250ml
- Grated onion; 1 tbsp or 15ml
- Salt; 1/2 tsp or 2ml
- Boiling water; 1/2 cups or 125ml
- Milk, scalded; 4 cups or 1L
- Salt; 1 tsp or 5ml
- Pepper; 1/4 tsp or 1ml
- Butter; 2 tbsp or 30ml
- Flour; 2 tbsp or 30ml
- Butter; 1/4 cup or 60ml
- Shucked oysters and their liquid; 2 cups or 500ml
- Chopped parsley; 1/4 cup or 60ml
Combine potatoes, carrots, celery, onion, 1/2 tsp or 2ml salt and boiling water in saucepan.
Cover and boil until vegetables are tender, about 15 minutes.
Add milk, 1 tsp or 5ml salt and pepper and bring to simmering point.
Cream 2 tbsp or 30ml butter and flour together and add to simmering liquid, bit by bit, stirring to blend after each addition.
Simmer for 2 minutes.
Heat 1/4 cup or 60ml butter in heavy skillet and add oysters and their liquid.
Cook gently just until edges of oysters begin to curl.
Add to hot soup immediately.
Sprinkle with parsley and serve immediately.
Serves up to 6 persons.
Hope this helps!
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