** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Dice celery. Drain oysters and save liquid. Oysters may be chopped or left whole as desired.
3. Add water to oyster liquid to make 1 qt. In stock pot, combine bay leaf, one onion, and bay leaf and simmer for about 1 hour uncovered.
4. Remove from heat; allow to cool for about 1 hour, strain, and set aside.
5. In butter, saute remaining onion and celery; cook for about 5 minutes or till pale in color.
6. Add flour and stir well, but DO NOT BROWN. Add some strained oyster stock: stir well to prevent lumps from forming.
7. Add remaining stock and heat till hot and thickened (about 10-15 minutes).
8. Add oysters and cream. Heat about 5 minutes more.
9. Add sherry and ladle into serving bowls and garnish with chopped parsley.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Butter, Gluten, Sulfites, Alcohol, Celery, Onion allergies.