Statehouse Oyster Chowder |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
4 slices bacon |
2 cups water |
1 1/2 cups whole kernel corn, undrained |
1 cup chopped celery |
1 cup chopped carrots |
1 cup peeled, diced potatoes |
1/2 cup chopped onion |
2 cups milk, divided |
2 tablespoons cornstarch |
1/2 cup chopped fresh parsley |
2 tablespoons worcestershire sauce |
1 1/2 teaspoons salt |
3/4 teaspoon dried whole oregano |
1/4 teaspoon pepper |
3 (12-ounce) containers standard oysters, drained |
Directions:
1. Cook bacon in a small Dutch oven until crisp; remove bacon, discarding drippings. Drain bacon on paper towels; crumble and set aside.
2. Place water, corn, celery, carrots, potatoes, onion, and reserved bacon in Dutch oven; bring to a boil. Cover and simmer 30 minutes.
3. Combine 1 cup milk and cornstarch in a small bowl, stirring well. Add cornstarch mixture, remaining milk, parsley, Worcestershire sauce, salt, oregano, and pepper to vegetables in Dutch oven; stir well. Bring to a boil; cook, uncovered, over high heat 1 minute, stirring constantly.
4. Stir in oysters; cover and simmer 15 minutes. Serve immediately in warm bowls.
|
|