Friday, August 5, 2016

Oyster Chowder

(from Jewel Recipes)

4 tablespoons butter
3 carrots, diced
3/4 cup celery, diced
3 tablespoons onion, diced
Salt and pepper
1 can frozen oysters (how big a can?)
1 cup white wine
Pinch of thyme
2 cups potatos, finely diced
1 quart milk

Heat butter in a kettle and saute carrots, celery and onions until barely tender. Add salt and pepper to taste, cover the kettle, and cook the vegetable mixture 5 minutes. Add the liquor from thawed oyster, wine and thyme; bring the liquid to a boil and add potatos. Cover and simmer until the potatos are tender, about 15 minutes. Stir in milkk, bring the liquid to boiling poit, add the oysters and poach until their edges curl. Garnish the chowder with parsley flakes and serve with toasted French bread and a green salad.

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