Description
You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.
Ingredients
- 1 (12 ounce) container shucked oysters, drained with liquid reserved
- 1 onion, chopped
- 1 potato, diced
- 1 cup coarsely chopped broccoli
- 1 cup water
- ½ cup frozen corn
- ¼ cup butter
- ¼ cup all-purpose flour
- 3 cups milk
- salt and ground black pepper to taste
Instructions
- Cook oysters and reserved liquid in a skillet over medium heat until edges curl
- 5 to 10 minutes. Remove skillet from heat.
- Combine onion
- potato
- broccoli
- water
- and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender
- 10 to 15 minutes. Drain vegetables and reserve liquid.
- Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth
- about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened
- about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through
- about 5 minutes. Season with salt and pepper.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6