Prep 10 mins
Cook 15 mins
A specialty of the Mid-Atlantic. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 quart oyster
- 1 cup celery, diced
- 2 cups cooked rice
- 1 cup milk
- 1 cup water, boiling
- 2 egg yolks, beaten
- salt and pepper, to taste
- Drain oysters, reserving liquor and chop.
- Arrange alternate layers of celery, cooked rice and oysters in a stockpot, season with salt and pepper.
- Add water and oyster liquor; simmer for 1/2 hour.
- Mix egg yolks with milk and add to chowder.
- Heat to just below boiling point for only a few minutes (cook for too long and the eggs will curdle).
- Serve piping hot.