Chowder Soup Recipe from GourmetFoodPlaza.com

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Chowder Soup Recipe.....you'll find more recipes like this in our Recipe pages

Chowder Soups

Named for the French cauldron used to cook the catch of the day, a chowder is a thick, creamy soup traditionally made with fish. Contemporary versions also feature corn or other vegetables. Versatile and warming, chowders can be served as the main dish or in mugs as a hearty prelude to a meal.

Oyster Corn Chowder
Makes 8 first-course servings
3	medium ears corn, husks and silk removed, or 1 can (16 oz) whole-kernel corn, drained
1 pint	shucked oysters (about 24), with their liquor
4	medium all-purpose potatoes (about 1 1/4 lbs), peeled and diced
2 bottles	(8 oz each), clam juice
1 cup	half and half or light cream
2 cups	milk
1 tsp	salt
1/4 tsp	coarsely ground black pepper
-	chopped chives or parsley for garnish

-	If using fresh corn, holding each ear firmly on cutting board, with sharp knife, cut corn kernels away from cobs.
-	With back of knife, scrape cobs to release milk.

-	Drain oysters, reserving 2/3 cup oyster liquor
-	In 4 quart Dutch oven, heat potatoes, clam juice, and reserved liquor to boiling over high heat.
-	Reduce heat to low.
-	Cover and simmer about 10 minutes, until potatoes are fork-tender.

-	Remove Dutch oven from heat
-	With slotted spoon, transfer 1 1/2 cups potatoes to blender
-	Cover (with center part of blender lid removed) and blend with half and half at low speed until smooth
-	Pour potato mixture back into Dutch oven
-	Stir in milk, corn kernels with their milk, salt, and pepper
-	Heat just to boiling over medium-high heat

-	Add oysters and cook, stirring often, 5 minutes, or until edges ruffle and centers are firm

-	Garnish, serve immediately

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