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| OYSTER CHOWDER |
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| Ingredients |
1/4 lb Butter
1/2 White Onion
2 ribs Celery
1/2 c Flour
1 qt Oyster Juice
8 Diced Red Potatoes
2 T Chicken Base
1/4 c Sherry
1/2 c Cream
1/8 c Chopped Parsley
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| Method |
| Melt 1/4 pound butter in a 4 quart stock pot.
Add 1/2 white onion, chopped along with 2 ribs celery,
chopped.
Allow to cook for 5 minutes on low heat.
Add 1/2 cup flour and cook for another 2 minutes.
Add 1 quart oyster juice, 2 tablespoons chicken base, 1/4 cup
sherry and 1/2 cup heavy cream.
Cook on low heat until roux has thickened the soup, add the
diced potatoes and cook on low heat until roux has thickened
the soup.
Add the diced potatoes and cook on low heat another 30
minutes.
Add 1/8 cup chopped parsley and adjust seasoning with salt
and white pepper. |
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