Statehouse Oyster Chowder

Name: Statehouse Oyster Chowder
Ingredients: 4 slices bacon; 2 cups water; 1 1/2 cups whole kernel corn, undrained; 1 cup chopped celery; 1 cup chopped carrots; 1 cup peeled, diced potatoes; 1/2 cup chopped onion; 2 cups milk, divided; 2 tablespoons cornstarch; 1/2 cup chopped fresh parsley; 2 tablespoons Worcestershire sauce; 1 1/2 teaspoons salt; 3/4 teaspoon dried whole oregano; 1/4 teaspoon pepper; 3 (12-ounce) containers Standard oysters, drained

15 ingredients

4 steps

Ingredients

4 slices bacon
2 cups water
1 1/2 cups whole kernel corn, undrained
1 cup chopped celery
1 cup chopped carrots
1 cup peeled, diced potatoes
1/2 cup chopped onion
2 cups milk, divided
2 tablespoons cornstarch
1/2 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
3/4 teaspoon dried whole oregano
1/4 teaspoon pepper
3 (12-ounce) containers Standard oysters, drained

Directions

1

Cook bacon in a small Dutch oven until crisp; remove bacon, discarding drippings. Drain bacon on paper towels; crumble and set aside.
2

Place water, corn, celery, carrots, potatoes, onion, and reserved bacon in Dutch oven; bring to a boil. Cover and simmer 30 minutes.
3

Combine 1 cup milk and cornstarch in a small bowl, stirring well. Add cornstarch mixture, remaining milk, parsley, Worcestershire sauce, salt, oregano, and pepper to vegetables in Dutch oven; stir well. Bring to a boil; cook, uncovered, over high heat 1 minute, stirring constantly.
4

Stir in oysters; cover and simmer 15 minutes. Serve immediately in warm bowls.