This Oyster Chowder recipe uses canned oysters, and makes a terrific rich and hearty soup course quickly and easily without all the usual shucking around.
Course: Soup, Starter
Keyword: Canned Oysters, Cream, Onion, Potato
Author: John Thompson
1small can of water-packed Oysters;
1small Potatopeeled and diced;
¼cupfinely chopped Onion;
Salt and Pepper to taste.
Drain the oysters and reserve the liquid, straining it through a filter paper and rinsing the oysters to remove any sand.
Put the potato, celery and celery seed into a small pan and cover with water. Simmer gently over a moderate flame until the potato is almost tender, then drain the veggies and save the simmering liquid.
Heat the butter in a saucepan over medium heat and then saute the onion until soft.
Add the flour to make a roux, and stir just until the flour loses its raw taste without taking on any color.
Add the reserved oyster liquid and simmering fluid (there should be about one to one-and-a-half cups in all) and pour in the wine. Stir gently until thickened.
Add the veggies along with the cream and let simmer gently without boiling for a good fifteen minutes or. Finally add the oysters and cook until they are heated through
Serve garnished with a dusting of paprika and some chopped chives, if you like.
Oyster Chowder with Canned Oysters https://sybaritica.me/?p=18590