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I grew up on Oyster "stew". I like to "create" new things and this is what I came up with. I fix this for myself only and so I made it how I like it, and this is the result. Hope you like it.
- Ready In:
- 1 (8 ounce) can oysters, reserve oyster juice
- 0.5 (11 ounce) can corn, reserve 1/4 cup corn juice
- 2 small potatoes, cut into small cubes
- 2 tablespoons margarine
- 1⁄4 cup chopped onion
- 1 tablespoon flour
- salt and pepper
- 1 dash garlic
- 1 tablespoon parsley
- 1 cup milk
- 3 slices bacon
- In a medium sauce pan, cut up the bacon into small pieces with scissors, cook bacon and leave only one tablespoon of bacon grease and put in the 2 tbsp of margarine and cubed potatoes and 1/4 cup of onion.
- Saute the potatoes and onion in the bacon and butter until becomes soft.
- Add the flour and stir, coating the potatoes and onion.
- Add the oyster and corn liquid and bring to a boil.
- After about 5 minutes, add the corn and oysters, salt and pepper, garlic and milk.
- Stirring constantly, lower the temperature and let simmer for another 5 minutes.
- Make sure that the potatoes are cooked thoroughly and if done add your parsley.
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I do not care for oysters, but my wife loves anthing made with oysters. I made this as a surprise for her when she came home after a long day at work. She now thinks I am a genius. I did not have whole canned cron so I used 1/2 can of Delmonte white crushed corn. DW took th remaining chowder to work to show co-workers how good it was.Reply
This chowder has that oyster stew taste! I used an 8 oz. can of oysters (Orleans brand). I added 1 clove of garlic with the onions and potatoes plus 1/4 teaspoon each of salt, pepper and old bay seasoning. I used 1 ear of silver queen corn (cut off the cob)because that was all I had on hand. Used 1/4 cup water since I did't have corn juice. Mine turned out alittle thick for my liking, so I added about 1/4 cup extra milk. My only complaint was I did't double the recipe! Thanks for posting.Reply