Bertolli

Charleston Soups Recipe List

Library at Vendue Inn

23 Vendue Range, Charleston, SC 29401
843-577-7970

OYSTER CHOWDER

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

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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