Shelly's Recipe

CREAMY OYSTER CHOWDER

Category: Chowders

1 tbsp butter, softened
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
4 tbsp all-purpose flour
1 cup fish stock or white wine
2 cans (5 oz.) oysters
2 cup diced peeled tomatoes
2 tsp dried thyme or 2 tbsp fresh
4 1/2 cups milk
4 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. Serves 6