Oyster Corn Chowder

Taste of Home Best Holiday Gatherings, p. 98

2 cans (8 ounces each) whole oysters, undrained

1 can (14-3/4 ounces) cream-style corn

1 cup half-and-half cream

2 cans (4 ounces each) mushrooms stems and pieces, drained

2 tablespoons butter

¼ teaspoon Worcestershire sauce

1/8 teaspoon pepper

In a large saucepan, combine all ingredients. 

So creamy and delicious!

Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.

It's an attractive soup, too. (Let's be serious. It's easy for soup to get ugly.)

My Rating: 4/5 "Loved the flavor of this. It's creamy, it's fishy, and the vegetables add nice body to the flavor. Canned oysters, of course, have kind of a weird texture. If you have access to fresh, use fresh instead. But if you live in a landlocked state like me, you take the shellfish you can get and overall this soup is a pleasant way to consume 'em."