Maryland Corn Chowder With Oystersappetizers, seafood, american 1 pint oysters 1 cup chicken stock 2 quart chicken stock 1 lb chef potatos -- chopped 12 oz celery -- chopped 1 each onion -- chopped 1 can cream style corn 1 milk -- to adust 1 lb potato cooked -- medium 1 diced 1 lb whole kernel corn, frozen -- 1 thawed 1 quart cream COOK OYSTERS IN FIRST CHICKEN STOCK TILL EDGES CURL. STRAIN INTO THE SECOND STOCK, CREAMED CORN AND CHOPPED VEGETABLES, COOK TILL POTATO IS JUST TENDER PUREE AND ADJUST SEASONINGS AND ADD MILK IF NEEDED ADD THE COOKED POTATOS, CREAM AND OYSTERS. Recipe By : WCEARL From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est |
