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Oyster-Mushroom Chowder

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Submitted by herb2

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

1 0.9
QUART L OYSTERS *
1 237
CUP ML OYSTER LIQUEUR *
3 45
TABLESPOONS ML BUTTER
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
1 237
CUP ML MILK
½ 118
CUP ML CREAM
2 3E+1
TABLESPOONS ML SHALLOTS
minced
½ 226.8
POUND G MUSHROOMS
2 1E+1
TEASPOONS ML PARSLEY LEAVES
minced

Directions

Heat oysters in liquor over low heat until edges curl.

Drain, saving liquor.

Melt 1 tablespoon butter, blend in flour, add milk gradually, stirring constantly.

Bring to boiling and cook 1 minute.

Add cream, shallots, parsley, salt and pepper.

Warm mushrooms in remaining butter until heated but not brown.

Combine mushrooms, oysters, and oyster liquor to cream sauce.

Serve immediately.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 187 76% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 101mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 14% Vitamin C 5%
Calcium 11% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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