Ingredients
- 2 cans (each 133 g) whole oysters
- 4 strips bacon, chopped
- 1 onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 3 small red-skinned potatoes, cubed (about 12 oz/375 g)
- 2 tbsp (25 mL) all-purpose flour
- 1/2 tsp (2 mL) each salt and pepper
- 1 cup (250 mL) chicken or vegetable stock
- 2 cups (500 mL) milk
- 1 cup (250 mL) corn kernels
- 2 tbsp (25 mL) chopped fresh parsley
Steps
- Drain oysters, reserving juice; cut oysters in half crosswise. Set aside.In large saucepan, cook bacon over medium heat for 5 minutes; drain off fat.
- Add onion, celery and garlic; cook, stirring occasionally, for 5 minutes or until softened. Add potatoes, flour, salt and pepper; stir until vegetables are coated.
- Stir in stock and reserved oyster juice; bring to simmer. Cover and cook, stirring occasionally, for about 15 minutes or until potatoes are tender.
- Add milk, corn and reserved oysters; heat for about 3 minutes or until bubbly and hot.
- Serve garnished with parsley.
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Variation:
Clam Chowder: Use 2 cans (5 oz/142 g each) baby clams instead of the oysters, but leave the clams whole.
