Categories: soup- chowder-stew- chili

Ingredients

• 1 (12 oz.) container fresh oysters
• 1 (14 1/2 oz.) can chicken broth
• 3 Tbsp. butter or margarine
• 1/2 cup minced celery
• 1/4 cup sliced green onions
• 3 Tbsp. all-purpose flour
• 1/2 tsp. dried thyme
• 1/8 tsp. ground red pepper
• 2 cups half-and-half
• 1 (14 oz.) can quartered artichoke hearts, drained
• 2 bay leave

Directions

1. Drain oysters, reserving liquid; add broth to liquid to equal 2 cups.
2. Melt butter in a saucepan; add celery and green onions, and sauté until tender. Stir in flour, thyme, and pepper; cook, stirring constantly , 3 to 5 minutes or until golden. Gradually stir in broth mixture and half-and-half; add artichoke hearts and bay leaves.
3. Cook soup over medium heat, stirring occasionally, until thickened and bubbly (do not boil). Stir in oysters; cook, stirring occasionally, 2 to 3 minutes or until oysters begin to curl.

4. makes about 8 cups

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