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Ingredients
| broccoli: 0.5 oz (auliflower,carrots) |
| onions (chopped): 1/2 cup |
| soup - chicken vegetable with potato and cheese: 0.5 oz (chicken) |
| garlic salt: 1/8 tsp |
| white pepper (ground): 1/8 tsp |
| whole milk: 2 cups |
| half and half cream: 1 cup |
| oyster sauce: 1 tsp |
| unsalted butter: 2/3 tsp |
Oyster-vegetable chowder
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
1. Cut up any large frozen vegetables. In a 3-quart saucepan combine frozen vegetables, onion, chicken or vegetable broth, garlic salt, and white pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or until vegetables are crisp-tender.
2. Stir milk and half-and-half or light cream into the vegetable mixture. Heat just to boiling. Add the undrained oysters. If using fresh oysters, cook over medium heat about 5 minutes or until edges curl, stirring frequently. If using canned oysters, cook until heated through.
3. Spoon into soup bowls. Top each serving with some of the margarine or butter. Makes 4 to 6 servings.