Oyster Chowder

• 1 pt. oysters
• 2 medium potatoes, peeled and diced
• 3 to 4 slices salt pork or bacon, cut in small cubes
• 1 medium onion, chopped
• salt
• black pepper
• 2 c. light cream or evaporated milk
• pinch of thyme
• paprika

1. Cook the potatoes in boiling salted water until just cooked but still firm.
2. Drain, saving the liquid and cook the potato liquid down a little.
3. Fry salt pork or bacon until brown; remove and add onion to the fat.
4. Saute until golden and limp; do not allow to brown.
5. Combine salt pork or bacon, onion, potatoes, potato water, oyster liquor and chopped oysters.
6. Bring to a boil.
7. Lower heat and simmer gently 5 to 10 minutes.
8. Season to taste with salt and pepper and slowly add cream or milk.
9. Gently heat the soup just to the boiling point.
10. Do not boil.
11. Stir in thyme just before serving and sprinkle the top of each bowl of chowder with a little paprika. Serves 4.

oysters, potatoes, salt, onion, salt, black pepper, light cream, thyme, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360947 (may not work)