Yield
7 servings (serving size: 1 1/2 cups)

How to Make It

Step 1

Drain the oysters, reserving the juice, and set oysters aside. Place flour in a small bowl. Gradually add oyster juice, stirring with a wire whisk until blended; set aside.

Step 2

Melt margarine in a Dutch oven over medium heat. Add onion, celery, and carrot, and sauté 5 minutes. Add milk and diced potato; bring to a simmer. Cover and cook 10 minutes. Add corn; cover and cook 5 minutes. Add oysters, oyster juice mixture, salt, hot sauce, and pepper; cook, uncovered, 6 minutes or until edges of oysters curl. Ladle into soup bowls, and top with green onions.

Ratings & Reviews

bellymama's Review

DanaSam
November 30, 2011
Very yummy. We sprinkled some crumbled bacon on top of the soup. The next time I'll increase the carrots and celery a little bit, but no changes otherwise. I bought the oysters at Costco and they were much cheaper than at the grocery store. The chowder is pretty"fishy" tasting from the oyster liquid, but we liked it that way; others may not.

thebestofspain's Review

bellymama
January 07, 2011
5 ***** +! It's GREAT and adaptable Instead of Oysters, try cheap mock Crabmeat (sushami?) + cheap canned clams. Use juice from clams just like recipe's "Oyster juice" to mix with flour. For added richness, I crushed half the corn and added 6 tbsp of cream. For a Zinger, skip the green onion on top instead add a sprinkle of dried mint. You'd think you died and went to Heaven!

DanaSam's Review

thebestofspain
November 11, 2008
Easy to make...tastes great... I added some Old Bay Seasoning, a Bay Leaf and a little celery salt.