Oyster Chowder

By karen1

Ingredients

• 2 pints oysters, fresh or frozen, drained and liquid set aside
• 2 slices bacon chopped
• 1/2 cup chopped onion
• 1 can condensed cream of potato soup (10 3/4 ounces)
• 4 cups reserved oyster liquor and half and half to make a total of 4 cups
• 1 1/4 tsp. salt
• 1/8 tsp. pepper (white preferred black ok)
• Chopped parsley for garnish

Preparation

Step 1

Thaw oysters if frozen. Drain oysters, reserving liquid. Remove any remaining pieces of shell particles. Fry bacon until crisp. Remove bacon from drippings. Cook onion in bacon drippings until tender. Add soup, oyster liquor, half and half, salt and pepper. Heat, stirring occasionally. Add bacon and oysters. Heat for 3 to 5 minutes longer or until edges of oysters begin to curl. Sprinkle with parsley.