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Oyster Chowder

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“I grew up on Oyster "stew". I like to "create" new things and this is what I came up with. I fix this for myself only and so I made it how I like it, and this is the result. Hope you like it.”
READY IN:
25mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) can oysters, reserve oyster juice
  • 0.5 (11 ounce) can corn, reserve 1/4 cup corn juice
  • 2 small potatoes, cut into small cubes
  • 2 tablespoons margarine
  • 14 cup chopped onion
  • 1 tablespoon flour
  • salt and pepper
  • 1 dash garlic
  • 1 tablespoon parsley
  • 1 cup milk
  • 3 slices bacon

Directions

  1. In a medium sauce pan, cut up the bacon into small pieces with scissors, cook bacon and leave only one tablespoon of bacon grease and put in the 2 tbsp of margarine and cubed potatoes and 1/4 cup of onion.
  2. Saute the potatoes and onion in the bacon and butter until becomes soft.
  3. Add the flour and stir, coating the potatoes and onion.
  4. Add the oyster and corn liquid and bring to a boil.
  5. After about 5 minutes, add the corn and oysters, salt and pepper, garlic and milk.
  6. Stirring constantly, lower the temperature and let simmer for another 5 minutes.
  7. Make sure that the potatoes are cooked thoroughly and if done add your parsley.
  8. VIOLA!

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