Maryland corn chowder with oysters
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Oysters |
| 1 | cup | Chicken stock |
| 2 | quarts | Chicken stock |
| 1 | pounds | Chef potatos -- chopped |
| 12 | ounces | Celery -- chopped |
| 1 | each | Onion -- chopped |
| 1 | can | Cream style corn |
| Milk -- to adust | ||
| 1 | pounds | Potato COOKED -- medium |
| Diced | ||
| 1 | pounds | Whole kernel corn, frozen -- |
| Thawed | ||
| 1 | quart | Cream |
Directions
COOK OYSTERS IN FIRST CHICKEN STOCK TILL EDGES CURL. STRAIN INTO THE SECOND STOCK, CREAMED CORN AND CHOPPED VEGETABLES, COOK TILL POTATO IS JUST TENDER PUREE AND ADJUST SEASONINGS AND ADD MILK IF NEEDED ADD THE COOKED POTATOS, CREAM AND OYSTERS.
Recipe By : WCEARL
From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
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