Oyster and Spinach Chowder

This is my take on the oyster stew that my mom used to make when I was a child. I kind of gussied it up a bit by adding some fresh veggies, thickening the soup, and adding cheese.

Step: 1

Heat olive oil in a large saucepan over medium-high heat. Saute the chopped onion, green onion, and mushrooms until tender. Stir in the spinach a handful at a time and cook to wilt.

Step: 2

Whisk together 2 cups of milk with the flour in a small bowl. Pour into saucepan, and add remaining milk and chicken broth. Cook over medium heat until thickened. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted.

Per Serving: 169 calories; protein 11.4g; carbohydrates 13.4g; fat 7.8g; cholesterol 48.8mg; sodium 186.7mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as different 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 meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.