Yummy Oyster Chowder

There's definitely some history behind this recipe, which is from John Bucy in Idaho. The story precedes the recipe:

As background for this recipe, Connie and I were living in upstate New York (Glens Falls, just north of Saratoga and south of Lake George, hard on the edge of Adirondack State Park, which is pictured at left), in the late 70's and before kids. Christmas Eve, being a special family time and our family being 3,000 miles away, was also a bit lonely. However, our next door neighbors, Don and Pat Boyle, invited us over to partake in their Christmas Eve activities. Being good Catholics, they had 4 or 5 of their own kids, plus their brothers andsisters in attendance made the count of "young" cousins quite high. They also had three or four nuns from the local convent over. So people were in abundance! There also was a piano and it seemed like someone was continually at the keyboard playing Christmas Carols.

Their house had a section with a cathedral ceiling that stretched three stories high. This is where they put the Christmas tree, which was purchased on Christmas eve (due to economics and/or tradition), put up and decorated. Initial food preparation for the next day's feast had begun, last minute gift wrapping was underway, just a lot of activity.

There was also tragedy that particular night. Pat's sister and husband lived in a double wide which caught fire and as I recall was totally destroyed. Fortunately, there were no casualties or injuries. Anyway, as this action packed and fun evening started to wind down, Don announced that he was going to make some oyster chowder. We gathered around to observe and asked for his recipe. Don didn't have one, he just winged it like a seasoned chef can. His sister grabbed a note pad and wrote a recipe as he made it. She then made a hand written copy for us, which we still have. Below is the actual written recipe today.


This is one of our oldest written recipes! Every year since, while not always on Christmas Eve, we reenact this Christmas tradition. Again, thanks to Don Boyle.

2 medium onions, chopped
1/2 cup chopped fresh parsley

Slowly sauté these two ingredients in butter. (Recipe doesn't say how much
butter, but I suppose more is better!! A cube.)

Add 1/4 tsp thyme
1/2 tsp salt
4 dashes Tabasco
2 tsp soy sauce
1 bay leaf, crumbled

Add 1 pt. oysters (I cut mine up into bite size pieces). Simmer until
oysters curl, 5 min.

Add 1/2 cup (or more) 1/2 & 1/2 or use whipping cream, and 1-1/2 cup milk.
Add 8 oz. sharp cheddar cheese. (Don told us that we could use half cheddar and half swiss, but experience has taught us that swiss makes the chowder curdle, so if you want to use swiss, add it at the end as a topping.)

Add 3/4 cup dry white wine. Enjoy!!

Since this recipe was documented on the fly by observation, the amounts are
approximations. Don't sweat the small stuff!!