Oyster Chowder
Blustery day? Warm up the crowd with a pot of this tasty chowder, brimming with succulent oysters.
Ingredients
- 3 cups milk
- 2 (8 oz) cans Chicken of the Sea® Whole Oysters with liquid
- 2 Tablespoons butter
- 1 small onion, finely chopped or grated
- 2 Tablespoons parsley, finely chopped (or 1 tablespoon, if using dried)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt, or to taste
- black pepper, to taste
- ground cayenne, to taste
- 1/3 cup all-purpose flour
- 2 Tablespoons chopped parsley
- Serving options: chili flakes, hot sauce, crackers, bread
Instructions
- In a sauce pan, bring milk to a low boil.
- As milk is heating, strain oysters and set aside, saving liquid.
- In another pot, heat butter, onion and parsley over low heat until soft and translucent.
- Add Worcestershire sauce, salt, pepper, and cayenne to onion and parsley.
- Add the oyster liquid and stir constantly as it comes up to temp.
- Whisk in flour and continue stirring to thicken.
- Add oysters, simmering until edges curl, about 5 minutes. Do not overcook.
- When milk is heated, add to oysters and until stew is well blended and thickened. Whisk to remove any flour lumps.
- Garnish with chopped parsley. Serve with chili flakes, hot sauce, crackers, or crusty bread.
