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Oyster-Vegetable Chowder

  • 6servings
  • 30minutes

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Source: www.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 of a 16-ounce package loose-pack frozen mixed broccoli, cauliflower, and carrots

  2. 1 medium onion, chopped (1/2 cup)

  3. 1/2 cup chicken or vegetable broth

  4. 1/8 teaspoon garlic salt

  5. 1/8 teaspoon white pepper

  6. 2 cups whole milk

  7. 1 cup half-and-half or light cream

  8. 1 pint shucked oysters or two 8-ounce cans whole oysters

  9. 2 to 3 teaspoons margarine or butter

Instructions Jump to Ingredients ↑

  1. Cut up any large frozen vegetables. In a 3-quart saucepan combine frozen vegetables, onion, chicken or vegetable broth, garlic salt, and white pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or until vegetables are crisp-tender.

  2. Stir milk and half-and-half or light cream into the vegetable mixture. Heat just to boiling. Add the undrained oysters. If using fresh oysters, cook over medium heat about 5 minutes or until edges curl, stirring frequently. If using canned oysters, cook until heated through.

  3. Spoon into soup bowls. Top each serving with some of the margarine or butter. Makes 4 to 6 servings.

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