Oyster chowder
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Oyster chowder
  Chowder    Soups    Seafood    Oysters  
Last updated 6/12/2012 12:47:26 AM. Recipe ID 8136. Report a problem with this recipe.
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      Title: Oyster chowder
 Categories: Soups, Seafood
      Yield: 2 Servings
 
      4 oz Bacon, diced
      1 c  Onions, diced
  1 1/2 c  Mushrooms, sliced
  1 1/2 c  Medium dry sherry
      4    Cloves garlic, minced
  2 1/2 c  Clam juice
      3 c  Milk
      1 tb Cornstarch (optional, for
           -thickening)
      1 c  Scallions
      1    Juice of lemon
           Cayenne
           Salt to taste
      1 c  Oysters
           Cornbread, sliced
 
  Saute the chopped bacon over medium heat in a saucepan large enough
  to hold the entire soup. When the bacon is browned, remove the excess
  grease and add the onions, mushrooms, sherry and garlic. Simmer
  together until sherry is almost gone. Add the clam juice and bring to
  a simmer. Let mixture reduce by half. Then add the milk and bring to
  a simmer. Let the soup simmer together about ten minutes. You can
  hold this over a hot water bath until ready for serving.  About three
  minutes before serving, add the oysters, scallions and lemon juice.
  Season with cayenne and salt, serve over a slice of cornbread in a
  large soup bowl. Garnish the top with a few chopped scallions if
  desired. Source: Food & Wine the Westin Way Chef Jamie Morningstar,
  Napa Valley California. Typed in MMFormat by cjhartlin@msn.com Yield:
  2
 




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Recipe ID 8136 (Apr 03, 2005)

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