Recipes|Featured Main
Smoked Oyster Chowder
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT40M20 Minutes
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Yield:4-6 Servings
Ingredients
- 3 tablespoons butter
- 1 large carrot, diced
- 1 medium onion, diced
- 1 large stalk celery, diced
- 3 medium Yukon gold or red potatoes, diced
- 1 clove garlic, finely chopped
- 1 teaspoon Old Bay or your favorite seafood seasoning (optional)
- 2 tablespoons all-purpose flour
- 2 cups chicken or fish stock (or clam juice)
- 2 (3 ounces) cans smoked oysters, roughly chopped
- 2 cups heavy cream or evaporated milk
- Salt and black pepper to taste
- 38.34g butter
- 1 large carrot, diced
- 1 medium onion, diced
- 1 large stalk celery, diced
- 3 medium Yukon gold or red potatoes, diced
- 1 clove garlic, finely chopped
- 4.26g Old Bay or your favorite seafood seasoning (optional)
- 25.56g all-purpose flour
- 473.18ml chicken or fish stock (or clam juice)
- 2 (85.05g) cans smoked oysters, roughly chopped
- 473.18ml heavy cream or evaporated milk
- Salt and black pepper to taste
Smoked oysters make this chowder spectacular. Garnish with chopped bacon to up the smoky flavor, or with fresh herbs to add some elegance.
Preparation
STEP 1
In a large saucepan over medium heat, melt the butter and add carrot, onion, celery and potatoes. Sauté until vegetables soften, and season lightly with salt and pepper.
STEP 2
Add the garlic, seasoning and flour. Sauté for one more minute, making sure to coat everything with the flour.
STEP 3
Add stock and stir well to dissolve the flour, then bring to a boil.
Reduce heat to a simmer and cook until the potatoes are cooked though. Turn heat to low and add the chopped smoked oysters and the cream or milk. Stir until heated through and remove from heat.
STEP 4
Season to taste with salt and pepper, and serve hot.