Trees of Transition

Planting seeds of hope throughout our world through sharing photography and thoughts on teaching, cooking, and life transitions.

Creamy Oyster Chowder

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Photo: Napa, California

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

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Author: maryhopecampbell

Hello Friends, A curious, kind, practical, and energetic writer and teacher is one way to describe me. I enjoy thinking about transitions--in schools, churches, families, relationships, and even countries. I'm passionate about learning, and I love working with students. Stop by often to see which kind of transition I'm thinking about, and I would appreciate hearing your thoughts. Peace! ~Mary Hope

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