Recipe - Corn And Oyster Chowder

2 tablespoon Margarine
One half cup Onion; chopped
3 tablespoon Flour
14 One half ounce Canned chicken broth
2 cup Potoatoes; cubed
2 cup Half and half
15 ounce Cream style corn
7 ounce Canned corn
16 ounce Canned oysters; drained
2 tablespoon Fresh parsley; chopped

1. Melt margarine in a Dutch oven over medium heat. Stir in onion; cook 56
minutes or until softened.

2. Add flour and cook 1 minutes stirring constantly.

3. Stir in chicken broth, potatoes, cover and cook 1015 minutes or until
potatoes are just tender.

4. Stir in half and half, creamed corn, canned corn and mix well.

5. Cook or 58 minutes until mixture is hot, stirring occasionally.

6. Add oysters and parsley, cook another 56 minutes or until just heated.

Recipe by: Pillsbury Soup Chili & Bread Recipes

Posted to recipeludigest Volume 01 Number 328 by RecipeLu
recipelu@geocities.com on Nov 29, 1997