Macaroni-Oyster Chowder Recipe
Ingredients
| Frozen oysters | 10 Ounce | |
| Water | 2 1⁄2 Cup (40 tbs) | |
| Chopped carrot | 1 Cup (16 tbs) | |
| Chopped celery | 1 Cup (16 tbs) | |
| Chopped onion | 1⁄3 Cup (5.33 tbs) | |
| Salt | 2 Teaspoon | |
| Macaroni | 3 1⁄2 Ounce | |
| Milk | 4 Cup (64 tbs) | |
| Snipped parsley | 1⁄4 Cup (4 tbs) | |
| Pepper | 1⁄4 Teaspoon | |
| Ground sage | 1⁄4 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| Oyster crackers | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2019 Calories from Fat 797
% Daily Value*
Total Fat 89 g137.5%
Saturated Fat 51.5 g257.7%
Trans Fat 0 g
Cholesterol 342.6 mg114.2%
Sodium 5665.1 mg236%
Total Carbohydrates 222 g73.9%
Dietary Fiber 16.4 g65.8%
Sugars 61 g
Protein 84 g168%
Vitamin A 499.1% Vitamin C 42.7%
Calcium 119.6% Iron 36.3%
*Based on a 2000 Calorie diet
Directions
Heat to boiling.
Gradually add macaroni to boiling liquid.
Cook, covered, till macaroni is tender, about 10 to 12 minutes.
Stir in 3 cups milk, parsley, pepper, and sage.
Thoroughly blend the remaining 1 cup of milk into flour; add to chowder.
Cook and stir till thickened and bubbly.
Meanwhile, cook oysters in butter or margarine till edges of oysters curl; stir oysters into chowder.
Serve with oyster crackers
Chef
