Oyster Chowder Recipe

Summary

Servings6CuisineAmerican

DishSoupMain IngredientSeafood

Ingredients

	Potatoes	2 Medium, diced
	Carrot	1 , finely chopped
	Celery stalks	2 , chopped
	Milk	6 Cup (96 tbs)
	Chopped onion	1 Tablespoon
	Ground black pepper	To Taste
	Plain flour	2 Tablespoon
	Butter	60 Gram
	Oysters	3 Dozen (Bottled Or Fresh)
	Chopped parsley	2 Tablespoon
	Salt	To Taste

Nutrition Facts

Serving size

Calories 488 Calories from Fat 193

% Daily Value*

Total Fat 22 g33.2%

Saturated Fat 10.7 g53.6%

Trans Fat 0 g

Cholesterol 172.5 mg57.5%

Sodium 452.4 mg18.8%

Total Carbohydrates 41 g13.8%

Dietary Fiber 2.1 g8.6%

Sugars 13.2 g

Protein 33 g66.9%

Vitamin A 67.1% Vitamin C 66.3%

Calcium 30.3% Iron 78.2%

*Based on a 2000 Calorie diet

Directions

In a large saucepan, boil the potatoes, carrot and celery in a small amount of boiling salted water until tender. Drain. Add the milk, onion, salt and pepper and bring to the boil. Cream the flour with half the butter and gradually add to the boiling mixture. Cook, stirring, until thickened. Cook the oysters with their liquid in the remaining butter until the edges curl. Add to the soup and serve immediately, sprinkled with parsley.

Oyster Chowder Recipe

Summary

Ingredients

Nutrition Facts

Directions

Chef

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