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“A specialty of the Mid-Atlantic. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 quart oyster
  • 1 cup celery, diced
  • 2 cups cooked rice
  • 1 cup milk
  • 1 cup water, boiling
  • 2 egg yolks, beaten
  • salt and pepper, to taste

Directions

  1. Drain oysters, reserving liquor and chop.
  2. Arrange alternate layers of celery, cooked rice and oysters in a stockpot, season with salt and pepper.
  3. Add water and oyster liquor; simmer for 1/2 hour.
  4. Mix egg yolks with milk and add to chowder.
  5. Heat to just below boiling point for only a few minutes (cook for too long and the eggs will curdle).
  6. Serve piping hot.

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