Oyster chowder

Oyster chowder

By
From
Encyclopedia of Food and Cookery
Serves
4-6

An American favourite.

Ingredients

Quantity Ingredient
2 potatoes, diced
1 carrot, finely chopped
2 sticks celery, chopped
1.5 litres milk
1 tablespoon onion, chopped
freshly ground black pepper
2 tablespoons plain flour
60g butter
24 fresh oysters, removed from shells
2 tablespoons parsley, chopped
salt

Method

  1. Cook potatoes, carrot and celery in a small amount of boiling salted water in a large saucepan until tender. Drain and return vegetables to the saucepan. Add milk, onion, salt and pepper to vegetables and bring to the boil.
  2. Cream flour with half the butter to make a paste and add, in small pieces, to boiling mixture. Cook, stirring, until thickened.
  3. Cook oysters, with their liquid, in remaining butter until edges curl. Add to soup and serve immediately, sprinkled with parsley.
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