Oyster Chowder Recipe
Servings: 4
Creamy chowder loaded with oysters, bacon, and tender potatoes. Step-by-step roux, pro tips for briny balance, and easy swaps to match your pantry.
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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
For a lighter oyster soup- swap whole milk for 2% milk and use evaporated milk instead of heavy cream.
Make Head- You can make everything for the base of the chowder ahead of time and then chill until ready to serve. Heat over low until steaming, then add the oysters. Because chilling can mute flavors, taste test the broth to see if it needs more salt before serving (being mindful there is still salty bacon coming its way!).
Leftovers- Keep in the refrigerator for 1-2 days and reheat gently on the stovetop until just warm to prevent curdling and rubbery oysters. I do not recommend microwaving for both reason.
