Monday, February 26, 2007

Creamy Oyster Chowder

This simple, yet tasty and warming chowder with slices of Herbes de Provence French Bread, topped off with some berries in season for dessert, makes for a meal on the go-go!

Creamy Oyster Chowder

1 tbsp butter, softened
1 small onion, diced
1 stalk celery, diced
1 carrot, diced
2 tbsp all-purpose flour
1/2 cup fish stock or white wine
1 can (5 oz.) oysters
1 cup diced peeled tomatoes
1 tsp dried thyme or 1 tbsp fresh
2 1/4 cups milk
2 tbsp chopped fresh parsley
Salt and Pepper

In a large saucepan, melt margarine over medium heat;cook onion, celery and carrot, covered, for 5 minutes. Blend in flour. Stirring constantly, gradually pour in stock or white wine. Drain liquid from oysters into pan; set oysters aside. Add potatoes and thyme; stir and bring to boil. Reduce heat and simmer, uncovered, until potatoes are tender, about 10 minutes.

Add oysters, milk and parsley; cook until just heated through. Season with salt and pepper to taste.

Yields 3 servings (1 1/3 cups each).

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