Oyster And Mushroom Chowder, 1939 Recipe

Name: Oyster And Mushroom Chowder, 1939
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 qt. large oysters; 1 c. oyster liquor; 3 Tbsp. butter; 1 Tbsp. flour; salt and pepper to taste; 1/2 c. cream or evaporated milk; 2 shallots, minced; 1 sprig parsley, minced; 1 c. milk; 1/2 lb. mushrooms

Servings: persons

1
Heat oysters in own liquor below boiling point until edges curl.
2
Drain, saving liquor.
3
Melt 1 tablespoon butter, blend in flour.
4
Add milk gradually, stirring constantly; bring to boil and cook 1 minute.
5
Add cream, shallots, parsley, salt and pepper. Heat cleaned 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 qt. large oysters, 1 c. oyster liquor, 3 Tbsp. butter, 1 Tbsp. flour, and more.

Yes, Oyster And Mushroom Chowder, 1939 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.

Oyster And Mushroom Chowder, 1939

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