You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.
Ingredients
- shucked oysters, drained with liquid reserved: 1 container (12 ounce container)
- onion: 1 piece (chopped)
- potato: 1 piece (diced)
- broccoli: 1 cup (coarsely chopped)
- water: 1 cup
- frozen corn: 0.5 cup
- butter: 0.25 cup
- all-purpose flour: 0.25 cup
- milk: 3 cups
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
-
Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
-
Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.
