Oyster and Mushroom Chowder

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oysters in their own liquor below the bloiling point until edges curl.
  • Drain, saving the liquor.
  • Melt 1 tablespoon butter, blend in flour; add milk gradually, stirring constantly to the boiling point.
  • Add cream, shallots, parsley, salt and pepper.
  • Heat mushrooms in the remaining butter until hot, but do not brown.
  • Add mushrooms, oysters, and oyster liquor to cream sauce.
  • Serve hot.
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