Statehouse Oyster Chowder

Oxmoor House
about 2 quarts


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4 slices bacon
2 cups water
1 1/2 cups whole kernel corn, undrained
1 cup chopped celery
1 cup chopped carrots
1 cup peeled, diced potatoes
1/2 cup chopped onion
2 cups milk, divided
2 tablespoons cornstarch
1/2 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
3/4 teaspoon dried whole oregano
1/4 teaspoon pepper
3 (12-ounce) containers Standard oysters, drained


Cook bacon in a small Dutch oven until crisp; remove bacon, discarding drippings. Drain bacon on paper towels; crumble and set aside.

Place water, corn, celery, carrots, potatoes, onion, and reserved bacon in Dutch oven; bring to a boil. Cover and simmer 30 minutes.

Combine 1 cup milk and cornstarch in a small bowl, stirring well. Add cornstarch mixture, remaining milk, parsley, Worcestershire sauce, salt, oregano, and pepper to vegetables in Dutch oven; stir well. Bring to a boil; cook, uncovered, over high heat 1 minute, stirring constantly.

Stir in oysters; cover and simmer 15 minutes. Serve immediately in warm bowls.

Created date

February 2010