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Oyster Corn Chowder: Date Added: 6 Sep 2016
Listed in: Soups / Stews

4 new potatoes, peeled and cubed

1 cup water

1 tsp. salt

3 stalks celery, chopped

One 10-oz. pkg. frozen corn

1 tbsp. dried onion flakes

One 8-oz. pkg. softened cream cheese

2 pints fresh oysters, undrained

2 cup milk

1 tbsp. butter

1/2 tsp. pepper

4 slices bacon, cooked and crumbled

Fresh parsley, chopped


Combine first 3 ingredients in a pot; cover and cook over medium heat about 8 minutes. Stir in celery, corn, and onion flakes; cover and cook 10 minutes. Stir in softened cream cheese; stir until cheese is melted, add oysters, milk, butter and pepper; cook over low heat until thoroughly heated, stirring occasionally. Sprinkle each serving with bacon. Garnish with parsley, if desired.

Yield: about 2 quarts. Serves 10-12.

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Oyster Corn Chowder


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