Oyster Basil Chowder
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
1 pint shucked Florida oysters, undrained
3 tablespoons butter
1 cup finely chopped Florida onions
1/2 cup sliced Florida celery
1 cup small diced potatoes
1/4 cup all-purpose flour
1 (10.5-ounce) can cream of potato soup
2 cups milk
1 1/2 cup fresh Florida yellow corn kernels
1 (12-ounce) jar diced pimiento
1/4 teaspoon hot pepper sauce
2 tablespoons dry Sherry
1/2 cup fresh basil, chopped
Sea salt to taste
Ground white pepper to taste
- Remove any remaining pieces of shell from oysters, set aside.
- In a large saucepan, melt butter over medium heat; add onions, celery and potatoes. Sauté until softened then stir in flour, potato soup, milk, and corn; blend until smooth.
- Bring mixture to a boil over medium heat. Reduce heat and add oysters, pimento and hot pepper sauce. Simmer for 15 minutes Add sherry, basil, salt and pepper to taste and serve immediately.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 270; Calories From Fat: 91; Cholesterol: 69mg; Total Carbs: 31g; Protein: 13g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.