Oyster Chowder

• 1 (15 1/2 oz.) can oysters (fresh or frozen)
• 1/4 c. margarine, melted
• 1/2 c. chopped onions
• 1/2 c. chopped celery
• 3 c. oyster liquid and enough milk to make volume
• 1 c. half and half
• 1 c. cooked, diced potatoes
• 1 (8 oz.) can whole kernel corn (undrained)
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• chopped parsley (garnish)

1. Thaw
2. oysters,tf
3. frozen.
4. Drain,
5. reservingtiquid. Remove any shell particles.
6. Saute
7. onion and celery in margarine until tender.
8. Add
9. oyster
10. liquid,
11. half and half, potatoes, corn, salt and
12. pepper.
13. Heat,
14. stirring
15. occasionally. Add oysters and heat for
16. 3 to 5 minutes longer or until edges of oysters begin to curl.
17. Do
18. not let chowder boil.
19. Garnish with chopped parsley. Makes 6 servings.

oysters, margarine, onions, celery, oyster, potatoes, whole kernel corn, salt, pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=995215 (may not work)