Oyster Corn Chowder

4 new potatoes, peeled and cubed
1 cup water
1 tsp. salt
3 stalks celery, chopped
One 10-oz. pkg. frozen corn
1 tbsp. dried onion flakes
One 8-oz. pkg. softened cream cheese
2 pints fresh oysters, undrained
2 cup milk
1 tbsp. butter
1/2 tsp. pepper
4 slices bacon, cooked and crumbled
Fresh parsley, chopped

Combine first 3 ingredients in a pot; cover and cook over medium heat about 8 minutes. Stir in celery, corn, and onion flakes; cover and cook 10 minutes. Stir in softened cream cheese; stir until cheese is melted, add oysters, milk, butter and pepper; cook over low heat until thoroughly heated, stirring occasionally. Sprinkle each serving with bacon. Garnish with parsley, if desired.

Yield: about 2 quarts. Serves 10-12.

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Cajun Country -- New Iberia, Louisiana