Oyster Chowder
Southern Living Annual Recipes, 1983
45 minutes — 8 cups | Print RecipeEmail Recipe | |||||||||||||||||||||||||||||||
Ingredients
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InstructionsDrain 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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