Oyster Chowder

Recipe Ingredients

4 tablespoons	60ml	Butter or margarine
1 tablespoon	15ml	Onion - chopped (large)
2		Celery - chopped
2		Potatoes - (abt 1 1/4 lbs) - peeled, diced
2		Carrots - peeled and chopped (medium)
1/4 cup	36g / 1.3oz	Chopped parsley
3 cups	711ml	Half-and-half
1		Creamed-style corn - (17 oz)
1/2 teaspoon	2.5ml	Sugar
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 teaspoon	5ml	Salt - or to taste
1		Oysters with juice
8 oz	227g	Oyster crackers - for serving

Recipe Instructions

Melt the butter in a large soup pot. Add the onion and celery and cook, stirring occasionally, until soft. Add the potatoes, carrots, parsley, and 2 cups half-and-half. Simmer, uncovered, for 15 minutes or until the potatoes are tender.

Stir in the corn, the remaining 1 cup half-and half, the sugar, pepper, and salt. (The chowder may be refrigerated overnight at this point, if desired.)

Before serving, add the oysters with their juice, and simmer 5 to 8 minutes, or until their edges curl. Serve immediately with crackers.

This recipe yields 8 servings.

Source:
Undocumented, but from the WWW

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