Oyster & Corn Chowder
Take a basic corn chowder recipe, add potatoes, jalapeños, and oysters and what do you get? A hearty 45-minute soup that will have people begging for seconds.
Ingredients (
- 1 cup chopped onion (1 large)
- ½ cup chopped red bell pepper
- 1 clove garlic, minced
- 2 teaspoons olive oil
- 1 (14 ounce) can reduced-sodium chicken broth
- 1½ cups coarsely chopped potato
- 1 fresh jalapeño chile pepper, seeded and finely chopped (see Tip)
- ¼ teaspoon salt
- Pinch of ground pepper
- 8 ounces shucked oysters with their liquid
- 1 cup fresh or frozen whole kernel corn
- 1 tablespoon chopped fresh oregano, plus sprigs for garnish
- ½ cup half-and-half
Preparation
- Cook and stir onion, bell pepper, and garlic in hot oil in a medium saucepan over medium heat until tender.
- Carefully stir chicken broth, potato, jalapeño, salt, and ground pepper into the vegetable mixture in the saucepan. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until the potato is nearly tender. Stir in undrained oysters, corn, and oregano. Return to boiling; reduce heat.
- Cover; simmer about 5 minutes or until the oysters are plump and opaque. Stir in half-and-half; heat through. If desired, garnish with oregano sprigs.
http://www.eatingwell.com/recipe/270171/oyster-corn-chowder/