Corn/Oyster Soup

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Call this Christmas Eve soup—it’s a real special-occasion treat

Ingredients

  • 1 tblsp. butter
  • 1 tblsp. flour
  • 1 qt. milk
  • 1 (1 lb. 1 oz.) can whole kernel corn
  • 1 lb. oysters (about 2 c.)
  • tsp. salt
  • ¼ tsp. pepper
  • Paprika (optional)
  • Chopped parsley (optional)

Method

  • Melt butter in large saucepan. Blend in flour, then milk. Cook, stirring constantly, until mixture comes to a boil. Add com, oysters (with their liquid), salt and pepper. Simmer 10 minutes. Serve sprinkled with paprika and parsley, if desired.