Corn and oyster chowder

Yield: 7 Servings

Measure Ingredient
2 tablespoons Margarine
½ cup Onion; chopped
3 tablespoons Flour
14½ ounce Canned chicken broth
2 cups Potoatoes; cubed
2 cups Half and half
15 ounces Cream style corn
7 ounces Canned corn
16 ounces Canned oysters; drained
2 tablespoons Fresh parsley; chopped

1. Melt margarine in a Dutch oven over medium heat. Stir in onion; cook 5-6 minutes or until softened.

2. Add flour and cook 1 minutes stirring constantly.

3. Stir in chicken broth, potatoes, cover and cook 10-15 minutes or until potatoes are just tender.

4. Stir in half and half, creamed corn, canned corn and mix well.

5. Cook or 5-8 minutes until mixture is hot, stirring occasionally.

6. Add oysters and parsley, cook another 5-6 minutes or until just heated.

Recipe by: Pillsbury Soup Chili & Bread Recipes Posted to recipelu-digest Volume 01 Number 328 by RecipeLu <recipelu@...> on Nov 29, 1997

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