Oyster Corn Chowder

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 oz.) each mushroom stems and pieces, drained
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  • 2 Tbsp. butter
  • 1/4 tsp. Worcestershire sauce
  • 1/8 tsp. pepper (black)

Directions

In a large skillet, combine together all the ingredients. Cook uncovered on medium heat until heated through (do not boil) stirring occasionally.

Source: A friend, Andrea

By Raymonde from North Bay, Ontario

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Food and Recipes Recipes Soups ChowderDecember 19, 2008
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