Name: Oyster and Corn Chowder
Yield: Yield: 6 Servings.
Cuisine: United States
Ingredients: Salt to taste, if desired; ¼ teaspoon Freshly ground black pepper; 4 scallion(s), white and light green, finely chopped; 1½ cups milk; 1 cup heavy cream; 1 large garlic clove, peeled and chopped fine; ½ cup grated onion; 2 cups fresh corn kernels (cut from 4 ears of corn); 1 tablespoon freshly chopped chives; 2 tablespoons unsalted butter; 1 dozen fairly large oysters, cut into halves (see note); About 1 cup oyster liquor

Preparation info

Yield:
6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

2 tablespoons unsalted butter
½ cup grated onion
1 large

Method

Melt the butter in a heavy saucepan and add the grated onion, garlic, and scallions. Cook over medium heat for 1 minute.
Add the milk and cream and bring to the boil.
Add the salt, pepper, oyster liquor, oysters, and corn kernels. Bring to the boil. Remove from the heat and let sit for 5 minutes.
Serve sprinkled with chives.

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Oyster and Corn Chowder

Ingredients

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