Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Rich Oyster Chowder with Potatoes and Corn

4.8
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
6 servings
Lunch Dinner
Rich Oyster Chowder with Potatoes and Corn
Ingredients
  • 1 (12 ounce) container shucked oysters, drained with liquid reserved
  • 1 onion, chopped
  • 1 potato, diced
  • 1 cup coarsely chopped broccoli
  • 1 cup water
  • 1/2 cup frozen corn
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • salt and ground black pepper to taste
Instructions
1
Heat a skillet over medium heat, allowing the oysters and reserved liquid to cook until they curl at the edges. Remove the skillet from the heat source.
2
In a separate saucepan, combine an onion, a potato, broccoli, water, and corn. Bring the mixture to a boil before reducing the heat and simmering until the vegetables are tender, approximately 10-15 minutes. Drain the cooked vegetables and reserve their liquid.
3
In a large pan, melt butter over medium heat. Gradually add flour to the melted butter and stir until it forms a smooth paste, taking about 1 minute. Slowly pour the reserved vegetable liquid and milk into the butter-flour mixture, continuing to cook until it thickens, around 5 minutes. Add the oysters and cooked vegetables to the milk mixture, cooking over medium-low heat until heated through, roughly 5 minutes. Season with salt and pepper to taste.