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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (316g) Recipe makes 6 servings |
||
| Calories 247 | ||
| Calories from Fat 58 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 9% | |
| Saturated Fat 2.2g | 11% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 144mg | 48% | |
| Sodium 196mg | 8% | |
| Potassium 382mg | 10% | |
| Total Carbohydrate 27.8g | 9% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 0.3g | ||
| Protein 18.0g | 36% | |
Maryland Oyster Chowder
By: Molly53
Mar 10, 2008
A specialty of the Mid-Atlantic. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
SERVES 6
Ingredients
- 1 quart oyster
- 1 cup celery, diced
- 2 cups cooked rice
- 1 cup milk
- 1 cup water, boiling
- 2 egg yolks, beaten
- salt and pepper, to taste
Directions
1
Drain oysters, reserving liquor and chop.2
Arrange alternate layers of celery, cooked rice and oysters in a stockpot, season with salt and pepper.3
Add water and oyster liquor; simmer for 1/2 hour.4
Mix egg yolks with milk and add to chowder.5
Heat to just below boiling point for only a few minutes (cook for too long and the eggs will curdle).6
Serve piping hot.
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