Oyster & Corn Chowder

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From one of our national supermarkets and their monthly free magazine May 2017."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (276.6 g)
  • Calories 343.6
  • Total Fat - 22.5 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 84.4 mg
  • Sodium - 543.9 mg
  • Total Carbohydrate - 20.8 g
  • Dietary Fiber - 1.6 g
  • Sugars - 7.1 g
  • Protein - 15.2 g
  • Calcium - 189.6 mg
  • Iron - 3.2 mg
  • Vitamin C - 8.9 mg
  • Thiamin - 0.2 mg

Step 1

Cook bacon in a large saucepan over medium heat until lightly browned and then add leek, celery, garlic and ginger and cook for 5 minutes, stirring frequently until vegetables are tender.

Step 2

Stir in flour and turmeric until blended and cook for 1 minutes and then remove from the heat and gradually stir in milk and cream until smooth.

Step 3

Add potato and corn and bring to the boil and then reduce heat to low, cover and simmer for 12 to 15 minutes or until potato is tender.

Step 4

Remove oysters from shells ensuring any small pieces of shell are discarded and add oysters to pan, simmer for 3 minutes.

Step 5

Season with salt and pepper and stir in chives to serve.

Tips & Variations


No special items needed.

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