HEARTY NEW ENGLAND OYSTER CHOWDER WITH RIVELS
I revised an Oyster Chowder recipe given to me by a friend and came up with this hearty Oyster Chowder with Rivels (small dumplings). It's quick and easy to make and very filling. Please note: the quantity of the ingredients is an approximation because I don't normally measure ingredients when I cook.
Provided by Crafty Lady 13
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a stock pot saute onions in butter. Add oysters and saute for additional 3 - 4 minutes. Add milk, potatoes, parsley, basil, salt and pepper.
- As chowder is cooking, make rivels. Beat together egg, milk, salt, pepper and parsley. Add enough flour to form a soft dough. Bring chowder to a slow boil and drop small bits of dough into the chowder, stirring occasionally. (I use two small spoons, one to scoop up a little dough and the other to scrape the dough off the spoon into the chowder.) These will turn into little dumplings otherwise known as rivels.
- Simmer until potatoes are cooked through. If you wish to thicken the chowder, mix 3 tablespoons flour with 1/3 cup milk to make a smooth paste. Slowly add a little bit at a time to chowder stirring constantly until chowder thickens.
Nutrition Facts : Calories 578.3, Fat 23.9, SaturatedFat 13.7, Cholesterol 163.1, Sodium 481.8, Carbohydrate 65.4, Fiber 4.3, Sugar 2.2, Protein 25.9
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