Oyster-Vegetable Chowder

A chowder is a thick milk-based vegetable and seafood soup. This rich oyster chowder is an excellent example.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Oyster-Vegetable Chowder

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Directions

  1. Cut up any large frozen vegetables. In a 3-quart saucepan combine frozen vegetables, onion, chicken or vegetable broth, garlic salt, and white pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or until vegetables are crisp-tender.
  2. Stir milk and half-and-half or light cream into the vegetable mixture. Heat just to boiling. Add the undrained oysters. If using fresh oysters, cook over medium heat about 5 minutes or until edges curl, stirring frequently. If using canned oysters, cook until heated through.
  3. Spoon into soup bowls. Top each serving with some of the margarine or butter. Makes 4 to 6 servings.
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Nutrition Facts (Oyster-Vegetable Chowder)

  • Per serving:
  • 278 kcal ,
  • 16 g fat
  • (8 g sat. fat ,
  • 101 mg chol. ,
  • 417 mg sodium ,
  • 19 g carb. ,
  • 15 g pro.
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