Oyster Chowder

Oyster chowder.
  • 1 pint oysters
  • 3 tablespoons onion, chopped
  • 3 tablespoons butter
  • 1 cup water
  • 2/3 cup celery, diced
  • 2 cups potatoes, diced
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 quart milk
  • Parsley
  1. Fry onion in butter until slightly brown, add water, celery, potatoes, salt and pepper.
  2. Cover and cook until vegetables are tender.
  3. Add milk and let come to boiling point.
  4. Simmer oysters in their liquor about 5 minutes or until edges curl. Drain.
  5. Combine with milk and vegetables.
  6. Serve immediately with chopped parsley sprinkled over the top.
Serves 6.

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