Oyster and Corn Chowder

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

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

Americas
United States
Soup
Gluten-free

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.