Recipe by ibbz
"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."
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1 (12 ounce) container
shucked oysters, drained with liquid reserved
coarsely chopped broccoli
salt and ground black pepper to taste
Delicious! I used more of all the veggies than called for (except the onion), so I doubled the cooking water to 2 cups and that worked out great. I used canned oysters, and was very happy with how tender and flavorful they were. The recipe didn't specify when to add the liquid from the oysters, so I just added it when I added the veggie cooking liquid and milk. Season with salt and pepper, and all of the flavors come together beautifully. This is a very tasty, simple soup, that I will be making again and again~YUM! Thanks for sharing. :)
Good stuff!! I added 1 1/2 cup water to vegetables. Plus 1/3 cup crimini mushrooms,chopped.And since I didn't have enough oysters I added 8 oz of freshly caught fresh water striped bass,cubed.Many possibilities to this base creamy chowdah??
I made this yesterday. Even my 8-year old grandson loved it! I used 1 cup heavy cream and 2 cups milk. Instead of frozen corn I cut fresh corn off the cob. My son suggested next time I should add pieces of cooked bacon. Yum!
Wow!!! What a great recipe. I happened to have carrots and celery so added both in addition to the other veggies. Had to ad an extra cup of water to cook them in, but it worked nicely into the soup! The vegetable water just makes the soup so tasty. This is now our Oyster Chowder Recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Oyster Chowder Ever
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 112
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