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.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
260 Calories
Recipe Instructions
Step 1
Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
Step 2
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.
Step 3
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.
Ingredients
¼ cup butter
1 cup water
3 cups milk
¼ cup all-purpose flour
1 onion, chopped
salt and ground black pepper to taste
1 potato, diced
½ cup frozen corn
1 (12 ounce) container shucked oysters, drained with liquid reserved
