OYSTER BASIL CHOWDER
Yield: 6 servings
1 pint container Florida Oysters, drained
3 cups milk
1 cup chopped onions
5 slices sour dough bread
1/2 teaspoon salt
1 teaspoon white pepper
1 1/2 cups fresh Florida yellow corn kernels
2 tablespoons dry sherry
chopped fresh basil
Remove any remaining pieces of shell from oysters, set aside.
Combine milk, onion and bread in food processor and blend until smooth.
Place the mixture in a large saucepan and bring to a boil over medium heat.
Reduce heat and add salt, pepper, corn and drained oysters; simmer 15 minutes.
Add sherry and basil; mix well and serve immediately.
Per serving: calories 230, calories from fat 63, total fat 7g, saturated fat 3 g, cholesterol 57mg, total carbohydrate 29g, pProtein 13g.
Florida Bureau of Seafood and Aquaculture
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