Oyster & Corn Chowder
"From one of our national supermarkets and their monthly free magazine May 2017."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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