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Oyster and Spinach Chowder

By: Raoulysgirl

"This is my take on the oyster stew that my mom used to make when I was a child. I kind of gussied it up a bit by adding some fresh veggies, thickening the soup, and adding cheese."

Rate/Review | Read Reviews (17)

What to Drink?
	Sauvignon Blanc
	Lemon Drop
	Special Lemonade

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 quarts

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 large green onions, sliced
1 cup sliced fresh mushrooms
1 bunch fresh baby spinach leaves, rinsed and drained
5 cups milk, divided
1/2 cup all-purpose flour
2 cups chicken broth
3 (8 ounce) cans whole oysters
1 cup shredded Cheddar cheese

Directions

Heat olive oil in a large saucepan over medium-high heat. Saute the chopped onion, green onion, and mushrooms until tender. Stir in the spinach a handful at a time and cook to wilt.
Whisk together 2 cups of milk with the flour in a small bowl. Pour into saucepan, and add remaining milk and chicken broth. Cook over medium heat until thickened. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted.