Oyster and Mushroom Chowder

Name: Oyster and Mushroom Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 quart oyster; 1 cup oyster liquor; 3 tablespoons butter; 1 tablespoon flour; 1 cup milk; 1/2 cup cream or 1/2 cup evaporated milk; 2 shallots, minced; 1 teaspoon parsley, minced; 1/2 lb mushroom, cleaned and sliced; salt and pepper, to taste

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Recipe by Molly53

This creamy chowder is rich, flavorful and deliciously satisfying. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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READY IN: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

quart oyster
1

cup oyster liquor
3

tablespoons butter
1

tablespoon flour
1

cup milk
¹⁄₂

cup cream or 1/2 cup evaporated milk
2

shallots, minced
1

teaspoon parsley, minced
¹⁄₂

lb mushroom, cleaned and sliced
salt and pepper, to taste

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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