Oyster And Mushroom Chowder

Name: Oyster And Mushroom Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart oyster; 1 cup oyster liquor; 3 tablespoons butter; 1 tablespoon flour; 1 cup milk; 1/2 cup cream or 1/2 cup evaporated milk; 2 shallots, minced; 1 teaspoon parsley, minced; 1/2 lb mushroom, cleaned and sliced; salt and pepper, to taste

Eats Now Editorial Team · 242 kcal · Seafood

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Oyster And Mushroom Chowder – a delicious recipe with oyster, oyster liquor, butter, flour, milk, cream. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 quart oyster
1 cup oyster liquor
3 tablespoons butter
1 tablespoon flour
1 cup milk
1/2 cup cream or 1/2 cup evaporated milk
2 shallots, minced
1 teaspoon parsley, minced
1/2 lb mushroom, cleaned and sliced
salt and pepper, to taste

1
Heat oysters in their own liquor below the bloiling point until edges curl.
2
Drain, saving the liquor.
3
Melt 1 tablespoon butter, blend in flour; add milk gradually, stirring constantly to the boiling point.
4
Add cream, shallots, parsley, salt and pepper.
5
Heat mushrooms in the remaining butter until hot, but do not brown.
6
Add mushrooms, oysters, and oyster liquor to cream sauce.
7
Serve hot.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 quart oyster, 1 cup oyster liquor, 3 tablespoons butter, 1 tablespoon flour, and more.

Yes, Oyster And Mushroom Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
242 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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