Oyster Chowder Soup
| 24 oysters with liquid | 1 quart fish stock |
| 1 cup of flour | 1 teaspoon parsley, chopped |
| 2 cups diced potatoes, boiled | 2 cups onions, chopped |
| 12 ounces heavy cream | 1/2 cup margarine |
| Salt and pepper to taste |
Sauté onions and 1/4 cup margarine 2 to 3 minutes.Add oysters and liquid and simmer 4
to 5 minutes. Add fish stock and bring to a boil. Reduce heat and simmer for about 8
minutes. Mix flour with margarine, add to mixture for thickness. Simmer for 6 minutes. Add
cream, parsley and potatoes: simmer for 3 minutes. Salt and pepper to taste. Serves 10 to
12.