Oyster Corn Chowder Food

OYSTER CORN CHOWDER

Steps:

• In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.

BEST OYSTER CHOWDER EVER

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.

OYSTER CHOWDER

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!

OYSTER-CORN CHOWDER

Steps:

• Drain oysters, reserving the liquid in a bowl. In clean saucepot, cook bacon over medium heat until lightly browned. With slotted spoon, remove bacon to paper towels. Add onion to drippings in pot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour and pepper until blended; cook 1 minute. Gradually stir in clam broth until smooth. Add potatoes; heat to boiling. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes. Stir in half-and-half. Stir in oyster liquid and 2 cups fresh corn kernels.
• Heat just to a simmer over medium heat. Stir in oysters and cook, stirring frequently, until oysters' edges curl and centers are firm, 3 to 4 minutes. Stir in bacon. Taste for seasoning; add salt as needed. Makes 8 cups. Nutritional information is based on one cup.

OYSTER AND CLAM CHOWDER

Steps:

• Prepare onion, garlic, and celery. Heat 1 tablespoon broth in medium soup pot. Healthy Sauté onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often.
• Add rest of broth, tomato sauce, and Italian herbs. Simmer for another 25 minutes.
• Drain and rinse both oysters and clams. If oysters are big, add to chowder about 2 minutes before canned clams. Heat for another 5 minutes. Season with salt and pepper to taste and sprinkle with chopped parsley.

OYSTER CHOWDER

Steps:

• For the soup:.
• Heat the oil in a large saucepan over high heat and saute the potatoes, celery and onions. Add 6 cups water (1 1/2 liters) and the cream and season with salt and pepper. Add the reserved oyster juices and bring the mixture to a boil.
• Reduce the heat and simmer until the vegetables are nice and tender, about 30 minutes.
• Puree the soup with an immersion blender or in a regular blender until smooth (be careful when blending hot liquids). Pass through a fine sieve if necessary.
• Stir in the butter and chives. Add the oysters just before serving to prevent them from overcooking. Season with more salt and pepper if desired.
• For the bacon and vegetable garnish:.
• Brown the bacon in a skillet over medium-high heat for 3 minutes. Add the celery and onions and saute until soft, about 2 minutes. Add the potato and cook for about 5 minutes.
• To serve, ladle the soup into bowls and add the bacon and vegetable garnish. Drizzle with olive oil and garnish with chervil.