Thursday, April 5, 2018

Rosie Makes Oyster Chowder.

Is it Spring yet?????
It's April and the temps are in the 40s.
I really shouldn't bitch about the temperatures now,
since in a few months I'll be complaining about the heat.
But that's just the way it is.

It's time for mo' ersters.
This time, a nice comforting, belly-warming oyster chowder.

Rosie's Oyster Chowder
2 potatoes, peeled and chopped into 1/4" dice
1 carrot, peeled and chopped into 1/8" dice
2 stalks celery, sliced thin
1 large onion, chopped
1 TB unsalted butter
1 TB oil (I use peanut oil.)
1 cup vegetable stock
1/2 cup skim milk
1 cup cream
1 pint oysters
kosher salt and freshly ground pepper, to taste

Heat butter and oil in medium stock pan
until butter is sizzling.
Add in potatoes and cook for about 5 minutes.
Add in carrot, celery, and onion
and continue cooking for about 3 minutes. 
Pour in enough vegetable stock to cover vegetables.
Turn heat to medium low
and simmer until potatoes are tender,
about 20 minutes or so.
Next, add in skim milk and cream.
Heat through.
Turn heat to low and pour in oysters and their likker. 
Heat just until oysters are warmed through.
Season with salt and pepper to taste.

Pour into serving bowls
and then add maybe a capful of sherry, or to taste.
Give it a few more grinds of pepper.
Serve with oyster crackers.


Make a little dice with the potato.

Sauté the vegetables, then add stock to cover.
Keep on cookin'.

Add in the milk and cream.

Add in the oysters and heat through.

I add the sherry to individual servings,
to taste.
Give it some pepper-lovin'.
Add in the crackers.

Hit the spot!
An oyster in every spoonful!

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