Oyster Chowder

Southern Living Annual Recipes, 1983

45 minutes — 8 cups

Ingredients

1	pint	oysters (undrained)
1⁄2	cup	onion (chopped)
1⁄2	cup	celery (chopped)
1⁄3	cup	butter or margarine
4	cup	milk
1	can	whole kernel corn (undrained - about 9 ounces)
1	cup	potatoes (cooked, peeled and diced)
1⁄2	teaspoon	salt
1⁄2	teaspoon	white pepper
		paprika

Instructions

Drain oysters, reserving liquid.

Saute onion and celery in butter in a Dutch oven until tender. Add milk, oyster liquid, corn, potatoes, salt, and pepper. Cook over low heat, stirring constantly, until thoroughly heated (do not boil).

Add oysters, simmer 5 to 8 minutes or until edges of oysters curl. Sprinkle lightly with paprika.