Oyster Chowder

Ingredients

• 3 tbsp. onion
• 2'/j tsp. salt
• 3 tbsp. butter
• Va tsp. pepper
• 1 cup water
• 1 cup canned milk
• Va cup diced celery
• 3 cups water
• 1 qt. diced potatoes
• l'/2 pts. small oysters

Method

1. 1

   Saute onion in butter.

2. 2

   Add 1 cup water, celery, and potatoes.

3. 3

   Cover and cook until nearly done.

4. 4

   Season with salt and pepper.

5. 5

   When the vegetables are tender, add the milk.

6. 6

   Let come to a boil.

7. 7

   Remove from fire.

8. 8

   Add water to oysters and heat.

9. 9

   Remove any scum.

10. 10

    When edges curl, combine with milk and vegetables.

11. 11

    Let stand few minutes for flavors to blend.

12. 12

    Serve hot.

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 16. The excerpt below is the record exactly as published.

Oyster Chowder 3 tbsp. onion 2'/j tsp. salt 3 tbsp. butter Va tsp. pepper 1 cup water 1 cup canned milk Va cup diced celery 3 cups water 1 qt. diced potatoes l'/2 pts. small oysters

Cook this with the app: pantry check, scaling, and the assistant.