This oyster chowder is rich and silky—tender oysters in a creamy broth with Yukon gold potatoes, sweet corn, and a whisper of sherry. Using jarred oysters and a no-curdle technique, it comes together fast for an elegant weeknight bowl or holiday starter.
Grocery List
With fresh herbs, frozen vegetables and jarred oysters, you’re well on your way to making this oyster chowder. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Oysters– I use jarred for ease (I’ve had several hand injuries from shucking!) and also my budget. Test different brands to find your favorite for flavor and brininess.
Fresh oysters can be used, but for ease of not having to shuck (and my wallet), I usually grab jarred. I do recommend using oysters that are bite-sized and not too large such as Blue Points or Chincoteagues. You’ll need 2-3 dozen oysters and want to reserve any of the liquid from the shell (liquor), so shuck them over a bowl and then strain the liquid through a fine mesh sieve to prevent and sand or grit in the soup.
- Unsalted butter
- Yukon gold potato
- Shallots
- Celery
- Fresh garlic
- Frozen corn
- Frozen peas
- All purpose flour
- Fresh thyme leaves
- Whole milk
- Heavy cream
- Vegetable broth
- Worcestershire sauce
- Ground white pepper
- Dry sherry
- Oyster crackers
- Bacon
- Chives
PRO TIP
The liquid brine that oysters come in is called a liquor. No it, is not alcoholic and no, there isn’t a typo.
Oyster Chowder vs Oyster Stew
While the two are fairly interchangeable, there are small nuances between them in the culinary world. An oyster stew has a lighter, milky base with minimal veggies and add-ins, while oyster chowder is robust, creamier and boosts a flavorful roux with potatoes, bacon and other goodies.
This recipe has all of the benefits of an oyster chowder, but a tad thinner like oyster stew. No curdling, not too briny but robust enough to be a meal or served in a cup as a starter. The notes in the recipe card have options to make it thicker or thinner depending on your preference.
Tips For Making Oyster Chowder
I’ve tried and tested this recipe so that you don’t have to! Check out these tips for the perfect chowder every time.
- Never Let It Boil! The trick to not curdling oyster chowder is not allowing the dairy to come to a boil, not even a simmer, if you can help it. Instead, allow the mixture to steam.
- No Browning and Light Roux– This goes against what I usually preach about building flavorful dishes with browning and blond and brown roux, but to keep it basic and sweet, you want to avoid both of these things.
- Salty Balance– There are a lot of salty things going into this chowder- broth, oyster liquor (liquid), butter (which is why I call for unsalted) and bacon. Add the reserved oyster brine sparingly- you can always add more, but reducing saltiness is very challenging.
- Oysters Go in Last! – Respect the oyster and prevent it from getting rubbery by adding them last and essentially poaching them in the chowder, adding flavor to the broth and gently cooking them.
- Dairy– Using a mix of milk and cream helps give it body without being too heavy or gluey. Adding the sherry and butter at the end gives it gloss and silkiness with a brightness that I love to bring to soup.
5S Philosophy 👩🏻
- Salt – I like to use low sodium broth and unsalted butter when making soups to keep the salt content down. You can always add fine sea salt to taste if you feel it needs more.
- Seasonings – To complement the seafood flavors, try adding Old Bay seasoning, cajun seasoning or even creole seasoning.
- Sauces – Instead of using sherry, try using lemon juice or vinegar for the acidity.
- Swaps – Cut down on the chopping and just use frozen mixed vegetables with green beans, lima beans, carrots, peas and carrots. Also use fresh spinach, torn kale and carrots. Leeks are a great swap for shallots if you want more onion flavor. Chorizo or other crumbled sausages can replace the bacon.
- Senses – Steam curls up with the briny-sweet perfume of the sea, while a velvety broth coats the spoon and lips. Tender oysters just-cupped in the heat mingle with buttery potatoes and a whisper of sherry, punctuated by the snap of salty crackers and a warm pepper finish. It’s cozy, ocean-kissed comfort in every silky spoonful.
How to Serve Oyster Chowder
This hearty bowl of yumminess can be served as a meal by itself or alongside a simple salad. I do suggest having a crusty loaf of bread on hand to mop up the rest of the bowl. And of course, I’d never say no to a nice grilled cheese sandwich on the side.
To serve as a starter, serve in cups and with any comfort food. Some of my favorites are Crockpot Beef and Noodles, Italian Meatloaf, Smothered Pork Chops and Fancy Tuna Noodle Casserole. Saltine crackers, croutons or crunchy chickpeas can all be used as a topping.
Commonly Asked Questions
Yes! Fresh oysters can be used, but for ease of not having to shuck (and my wallet), I usually grab jarred. I do recommend using oysters that are bite-sized and not too large such as Blue Points or Chincoteagues. You’ll need 2-3 dozen oysters and want to reserve any of the liquid from the shell (liquor), so shuck them over a bowl and then strain the liquid through a fine mesh sieve to prevent and sand or grit in the soup.
Use 1/3 cup flour for the roux and use swap part of the whole milk for heavy cream.
Use 2% or even 1% milk and half & half or evaporated milk for the heavy cream. If it is already made, add additional milk or broth.
Oyster Chowder Recipe
Equipment
- Oyster shucker (if using fresh oysters)
- Fine Mesh Strainer (if using fresh oysters)
Ingredients
- 24 ounces jarred oysters , drained with liquid (liquor) reserved
- 4 tablespoons unsalted butter , divided
- 1 large Yukon gold potato , peeled and cut into 1-inch pieces
- ½ cup shallots , chopped
- 2 stalks celery , chopped
- 2 cloves fresh garlic , minced
- ½ cup frozen corn
- ½ cup frozen peas
- ¼ cup all-purpose flour
- ½ teaspoon fresh thyme leaves
- 2 cups whole milk
- ½ cup heavy cream
- 2 cups low sodium vegetable or seafood broth
- 2 teaspoons Worcestershire sauce
- ½ teaspoon ground white pepper
- 2 tablespoons dry sherry , optional
- ½ cup oyster crackers
- 2-3 tablespoons bacon , cooked and crumbled
- 1 tablespoons chives , chopped
Instructions
- Drain the 24 ounces jarred oysters, reserving the liquid (liquor). Set aside.
- In a large Dutch oven or pot, melt 2 tablespoons of the butter over medium heat. Add the peeled and diced 1 large Yukon gold potato, cooking and turning for 5-6 minutes, or until form tender. Reduce the heat and stir in the minced ½ cup shallots and chopped 2 stalks celery, sweating for 3-4 minutes without browning. Stir in the minced 2 cloves fresh garlic, cooking for an additional minute.
- Add the ½ cup frozen corn, ½ cup frozen peas, ¼ cup all-purpose flour and ½ teaspoon fresh thyme leaves to the mix, tossing to combine and without browning, until it makes a paste.
- In a seperate medium saucepan, combine the 2 cups whole milk, ½ cup heavy cream, 2 cups low sodium vegetable or seafood broth and 2 teaspoons Worcestershire sauce, heating over low heat until steaming.
- Ladle in the milky broth while whisking, keeping the mixture over low heat until steaming, but not simmering (and not boiling). Add half of the reserved oyster liquid and taste test for salinity. If it needs more salt, add the remaining liquid. The broth should coat the back of a wooden spoon.
- When the broth seasoning is correct, add the reserved oysters, stirring in until they start to cup, approximately 3-4 minutes.
- Remove from the heat and stir in the ½ teaspoon ground white pepper, 2 tablespoons dry sherry and remaining 1 tablespoons of the butter.
- Serve immediately and top with the ½ cup oyster crackers, crumbled 2-3 tablespoons bacon and chopped 1 tablespoons chives.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
More Homemade Soup Recipes
Is there anything more comforting than a warm bowl of soup on a cold day? Here are some of my favorites.
