Italian Oven Chowder

To enjoy this hearty chowder as the Italians do, be sure to include the oysters.


  • 4 slices bacon
  • 2 large carrots, sliced 1/2 inch thick
  • 2 medium parsnips, sliced 1/2 inch thick, cutting larger pieces in half
  • 2 medium onions, cut into thin wedges
  • 3 medium potatoes, chopped
  • 2 (14 1/2 ounce) cans reduced-sodium chicken broth
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 3 tablespoons margarine or butter, melted
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups frozen whole kernel corn
  • 1 pint shucked oysters with juice (optional)
  • Snipped chives or parsley (optional)


  1. In a 4-quart Dutch oven cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings in the pan. Drain bacon on paper towels; crumble and set aside.
  2. Add carrots, parsnips, and onions to Dutch oven. Cook over medium heat for 8 to 10 minutes or till brown, stirring occasionally.
  3. Add potatoes, chicken broth, garlic salt and pepper. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. (At this point the soup can be cooled, covered, and chilled in the refrigerator overnight.)
  4. In a small mixing bowl stir together melted margarine or butter and flour. Stir flour-margarine mixture, milk, and corn into chowder mixture in Dutch oven. Cook and stir over medium heat until slightly thickened. If desired, add oysters and liquid to soup; heat through.
  5. Sprinkle each serving with crumbled bacon and chives or parsley, if desired.

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