Oyster Chowder

Average: 2.5 (2 votes)
45 minutes 8 cups Print RecipeEmail Recipe


1pintoysters (undrained)
1⁄2cuponion (chopped)
1⁄2cupcelery (chopped)
1⁄3cupbutter or margarine
1canwhole kernel corn (undrained - about 9 ounces)
1cuppotatoes (cooked, peeled and diced)
1⁄2teaspoonwhite pepper


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.

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