Lunch: Oyster Corn Chowder Recipe
Ingredients
2 cans (8 ounces each) whole oysters, undrained
1 can (14-3/4 ounces) cream-style corn
1 cup half-and-half cream
2 cans (4 ounces each) mushroom stems and pieces, drained
2 tablespoons butter
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Instructions
In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
