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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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

Nutritional Facts

1 serving (1-1/4 cups) equals 252 calories, 14 g fat (8 g saturated fat), 77 mg cholesterol, 557 mg sodium, 24 g carbohydrate, 2 g fiber, 9 g protein.

Directions

  1. In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally. Yield: 4 servings.
Originally published as Oyster Corn Chowder in Country Woman March/April 2006, p50

Nutritional Facts

1 serving (1-1/4 cups) equals 252 calories, 14 g fat (8 g saturated fat), 77 mg cholesterol, 557 mg sodium, 24 g carbohydrate, 2 g fiber, 9 g protein.

Reviews for Oyster Corn Chowder

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   (2)
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MY REVIEW
Reviewed Mar. 26, 2012

"this is so good i double the recipe"

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