ZELDA'S OYSTER - CORN CHOWDER
This Recipe is one my mother used to make but I have adjusted it to my liking. We prefer a little kick to our soup. Hope you enjoy this.!!!!!!!!!!!!!!!!!!!!!
Provided by Zelda Hopkins @Zelda51
Categories Chowders
Number Of Ingredients 10
Steps:
- Drain oysters,reserving 2/3 cup oyster liquid. ( If necessary, add enough water to equal 2/3 cup) In a 4-quart saucepan, combine potatoes, clam juice, and oyster liquid; heat to boiling over high heat.Reduce heat; cover and simmer until potatoes are tender, about 10 minutes.Remove from heat. With a slotted spoon, remove 2 cups of potatoes. In blender, puree potatoes with half and half until smooth. Return puree to saucepan; Stir in corn, milk,hot sauce, and pepper. Heat mixture just to boiling over medium heat. Add oysters and cook, stirring frequently, until oysters edges curl and centers are firm, about 5 minutes. Sprinkle with Chives or Parsley. Tatse for seasoning; add salt as needed.
CORN AND OYSTER CHOWDER
Provided by Florence Fabricant
Categories soups and stews
Time 35m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large heavy saucepan over medium heat. Add the bacon, onions, celery, green pepper and garlic. Saute until the vegetables are soft and the bacon is crisp, 10 to 12 minutes. Remove and discard the garlic. With a slotted spoon transfer the bacon and vegetables to the bowl of a food processor.
- Drain the oysters and reserve the liquor. Add the oysters to the pan and saute just until the edges begin to curl, about 5 minutes. With a slotted spoon, remove the oysters to the food processor. Add the salt, pepper and allspice. Pulse the mixture until the ingredients are coarsely chopped.
- Return the mixture to the saucepan and stir in the reserved oyster liquor.
- Bring to a simmer over medium heat, then stir in the corn, all but one tablespoon of the parsley and the bourbon, if desired. Simmer for five minutes.
- Add the half-and-half, bring to a simmer and serve hot, garnished with a dash of cayenne pepper and the reserved parsley.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 328 milligrams, Sugar 6 grams, TransFat 0 grams
BEST OYSTER CHOWDER EVER
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.
Provided by Deborah Norris
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
- 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.
- 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.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 24.9 g, Cholesterol 75.9 mg, Fat 12.5 g, Fiber 2 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 298.4 mg, Sugar 7.5 g
OYSTER CORN CASSEROLE
Make and share this Oyster Corn Casserole recipe from Food.com.
Provided by Diana Adcock
Categories Corn
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Butter a casserole dish.
- Combine the ingredients in the order listed.
- Pour into prepared casserole dish.
- Bake for 35 minutes.
- Serve hot.
Nutrition Facts : Calories 293.8, Fat 22.5, SaturatedFat 13.5, Cholesterol 116.5, Sodium 723.6, Carbohydrate 22.8, Fiber 1.4, Sugar 4.8, Protein 4.3
OYSTER CHOWDER
I grew up on Oyster "stew". I like to "create" new things and this is what I came up with. I fix this for myself only and so I made it how I like it, and this is the result. Hope you like it.
Provided by Jennifer Lewis
Categories Chowders
Time 25m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a medium sauce pan, cut up the bacon into small pieces with scissors, cook bacon and leave only one tablespoon of bacon grease and put in the 2 tbsp of margarine and cubed potatoes and 1/4 cup of onion.
- Saute the potatoes and onion in the bacon and butter until becomes soft.
- Add the flour and stir, coating the potatoes and onion.
- Add the oyster and corn liquid and bring to a boil.
- After about 5 minutes, add the corn and oysters, salt and pepper, garlic and milk.
- Stirring constantly, lower the temperature and let simmer for another 5 minutes.
- Make sure that the potatoes are cooked thoroughly and if done add your parsley.
- VIOLA!
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