Tuesday, June 27, 2006

Chunky Oyster Chowder

1 pint oysters
1/4 cup melted butter
1/2 cup sauteed sliced celery
1 quart milk
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1/2 cup sauteed chopped Onion
1 can undrained whole kernel corn
1 cup cooked diced potatoes
Open and save, or drain and save the oysters reserving the liquor.
Remove any remaining shell particles. Add oysters and liquor to butter
and cook for 3 minutes or until edges of oysters begin to curl. Add
milk, onion, celery, corn, potatoes, salt & pepper; heat thoroughly
but do not boil. Garnish with paprika. Serve at once.

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