This chowder is perfect for a cold day, and it reminds you of the sea.
2 (8 oz.) cans oysters
1 1/2 Tblsp. butter
1/2 onion, finely chopped
6 cups water
2 potatoes chopped into 1/4″ cubes
1 (15.5 oz) can corn
1 (12 oz) can evaporated milk
1/2 cup flour
1 tsp. salt
Dash of pepper
1 Tblsp. butter
Place the water and potatoes in a 4 quart pot and bring to a boil. Boil for 10-15 minutes or until the potatoes are soft. Add the can of corn and simmer until the oysters are ready.
Melt the 1 1/2 Tblsp. butter in a skillet. Drain the oysters (keep the liquid) and start sautéing them in the butter, add the onions and cook together over a medium heat for five minutes. Add the saved oyster liquid and continue cooking for another 5-7 minutes until the oysters curl and are soft. (If you don’t like big chunks, chop up the oysters).
Add the oyster mixture to the potato mixture and bring to a boil. Beat together the evaporated milk and the flour until smooth mixture; add it to the potato mixture and stir until thickened. Add the last tablespoon of butter, the salt, and pepper. Season to taste and enjoy!
Makes about 2 quarts.
By M. H. Campbell Copyright 2015