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Oyster Corn Chowder

Source of Recipe


Internet






List of Ingredients



• 3 medium ears corn, husks and silk removed, or 1 can (16 ounces) whole kernel corn, drained
  
• 1 pint shucked oysters (about 24), with their liquor
  
• 4 medium all-purpose potatoes (about 1-1/4 lbs.), peeled and diced
  
• Two 8-ounce bottles clam juice
  
• 1 cup half-and-half or light cream
  
• 2 cups milk
  
• 1 tsp salt
  
• 1/4 tsp coarsely ground black pepper
  
• Garnish: Chopped chives or parsley
  






Instructions



1. If using fresh corn, holding each ear firmly on cutting board, with sharp knife, cut corn kernels away from cobs. With back of knife, scrape cobs to release milk.
   
   
2. Drain oysters, reserving 2/3 cup oyster liquor.
   
   
3. In a 4-quart Dutch oven, heat potatoes, clam juice and reserved oyster liquor to boiling over high heat. Reduce heat to low. Cover and simmer about 10 minutes, until potatoes are fork-tender.
   
   
4. Remove Dutch oven from heat. With slotted spoon, transfer 1-1/2 cups potatoes to blender. Cover (with center part of blender lid removed) and blend with half-and-half at low speed until smooth.
   
   
5. Pour potato mixture back into Dutch oven. Stir in milk, corn kernels with their milk, salt and pepper. Heat just to boiling over medium-high heat. Add oysters and cook, stirring often, 5 minutes or until edges ruffle and centers are firm. Garnish, serve immediately.
   
   Makes 8 first-course servings.