Oyster Chowder recipeIngredients:4 oz of bacon, diced.
1 cup of onions, diced.
1 ½ cups of mushrooms, sliced.
1 ½ cups of medium dry sherry.
4 cloves garlic, minced.
2 ½ cups of clam juice.
3 cups of milk.
1 tablespoon of cornstarch (for thickening, optional).
1 cup of scallions.
Juice of one lemon.
Cayenne, to taste.
Salt, to taste.
1 cup of oysters.
Cornbread, sliced. Preparation Instructions:In a saucepan large enough to hold the entire soup, sauté the chopped bacon over medium heat.
Once the bacon is browned, remove the excess grease and add the onions, mushrooms, sherry and garlic. Simmer together until sherry is almost gone.
Add the clam juice and bring to a simmer.
Allow the mixture to reduce by half, then add the milk and bring to a simmer. Simmer for about ten minutes.
About three minutes before serving, add the oysters, scallions and lemon juice.
Season with cayenne and salt and serve over a slice of cornbread in a large soup bowl.
Garnish the top with a few chopped scallions if desired. Back to the Soup Recipes home page.
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