Best Oyster Chowder Ever

You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.

Step: 1

Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.

Step: 2

Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.

Step: 3

Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

Per Serving: 260 calories; protein 12.6g; carbohydrates 24.9g; fat 12.5g; cholesterol 75.9mg; sodium 298.4mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.