oyster chowder

4 strips bacon
2 cups water
1 cup diced potato
1 cup chopped carrot
1/2 cup diced onion
1-1/2 cups frozen corn, thawed
1-1/2 cups frozen peas, thawed
1 cup chopped celery
2 cups skim milk, divided
1/2 cup finely chopped fresh parsley
1 teaspoon oregano
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
1/4 cup cornstarch
1 qt. Maryland oysters, each cut into thirds

Cook bacon in a large saucepan over medium heat until half-cooked. Transfer to paper towels, crumble when cool. Wipe out saucepan and pour in the water. Add all the vegetables and bacon, cover and simmer until almost done. Add 1 cup milk, parsley, spices and Worcestershire sauce. Pour remaining cup of milk into a small bowl; gradually blend in cornstarch and mix well. Pour cornstarch mixture into the stew and stir until well blended. Add oysters, cover and simmer for 15 minutes or until oysters curl. Makes 6 servings.

From the Arlington Journal, January 26, 1983.

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