Season’s Oyster Chowder
Featured PEI Ingredients
In a medium sauce pan, sweat celery, onions and fennel seeds in butter until onions are translucent.
Add stock (fish stock may be substituted) and potatoes.
Cook until potatoes are tender.
Add cream and gently cook for 2 – 3 minutes.
Carefully stir in shucked oysters and reserved juices.
Season and serve.