Oyster Chowder
Category: Soup
Ingredients
- 1 qt. oysters
- 1 c. diced celery
- 1 c. cold boiled rice
- 1 c. milk
- salt and pepper
- 2 c. boiling water
- 2 egg yolks, well beaten
- 1 tsp. Old Bay or seafood seasoning
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Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 333kcalCalories
- 6.67gProtein
- 6.67gFat
- 53.33gCarbohydrates
- 0.0gSugars
- 0.0gFiber
- 1.67gSalt
Instructions
1. Drain oysters, reserving liquor and chop.
2. Arrange alternate layers of celery, rice and oysters in a kettle; season with salt, pepper and Old Bay.
3. Add water and oyster liquid; simmer 1/2 hour. Mix egg yolks and milk and add to chowder.
4. Heat below boiling point for only a few minutes and serve piping hot.
5. If allowed to cook too long after adding the eggs, it will curdle.
6. Serves 6.
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