Recipes for Fall
Oyster and Corn Chowder
2 cups fresh or frozen cut corn
1 cup green onions, sliced
2 teaspoons chicken bouillon granules
Salt to taste
3/4 cup water
2 cups milk
1 bay leaf
5 - 6 slices Swiss cheese, cut up
1 pint fresh oysters
Green onion tops, chopped
In saucepan combine corn, onions, bouillon, salt, and water. Bring to a boil and reduce heat. Simmer covered over medium heat for about 10 minutes, until vegetables are tender. Reduce heat and slowly stir in milk, blending well until heated through. Stir in undrained oysters and heat thoroughly. Watch carefully - oysters are done when the edges begin to curl. Blend in the swiss cheese until melted. Remove bay leaf and serve immediately. Garnish each bowl with chopped green onion tops.
Delicious with hot and crusty garlic bread or fresh saltines. Add a dash or two of Tabasco to your bowl for a spicy kick.
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