Friends FurEver: Oyster corn chowder

January 27, 2016

Shopping Around the World

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Once again it's time for our pal Bacon's Shopping Around the World. This month's challenge from Bacon's blog:

Thanks to everyone for another great edition of Shopping Around the World last month. It’s so awesome to see the various prices around the world – and the pictures with recipes!

This month we have a suggestion from my cousin Sammy on highlighting soups for January. Now is the time to start making some wonderful hot soups for dinners that make us feel all cozy and warm. Is there a special soup that you fix? A soup that your finally raves about and requests? It does not have to be five items or less this month. Share your recipe and picture of your soup!

Meet back here on Wednesday, January 27, 2016 to share recipes, pictures and SOUP!

This month we're sharing a soup Mom hasn't made in a while since it's NOT Low Carb.

Not Mom's photo.

* Exported from MasterCook *

Oyster-Corn Chowder

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 New Potatoes -- Peeled & cubed

1 Cup Water

1 teaspoon Salt

3 Stalks Celery -- Chopped

1 Package Frozen kernel corn - (10oz)

1/2 Onion - Chopped

2 Pints Fresh Standard Oysters, Undrained

2 Cups Whole Milk

1 Tablespoon Butter

1/2 Teaspoon Black Pepper

4 Slices Bacon, cooked and crumbled

Combine first 3 ingredients in a Dutch oven; cover and cook over medium heat about 8 minutes. Stir in celery, corn, and onion; cover and cook 10 minutes. Stir in oysters, mile, butter, and pepper; cook over low heat until thoroughly heated, stirring occasionally. Sprinkle each serving with bacon. Yield about 2 quarts.