Delicious Oyster Chowder Recipes

BEST OYSTER CHOWDER EVER

Best Oyster Chowder Ever image

You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.

Provided by Deborah Norris

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 (12 ounce) container shucked oysters, drained with liquid reserved
1 onion, chopped
1 potato, diced
1 cup coarsely chopped broccoli
1 cup water
½ cup frozen corn
¼ cup butter
¼ cup all-purpose flour
3 cups milk
salt and ground black pepper to taste

Steps:

Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 24.9 g, Cholesterol 75.9 mg, Fat 12.5 g, Fiber 2 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 298.4 mg, Sugar 7.5 g

OYSTER CHOWDER

Oyster Chowder image

Categories Soup/Stew Dairy Potato Quick & Easy Bacon Oyster Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 8

Ingredients

3 bacon slices, chopped
2 cups chopped leeks (white and pale green parts only)
2 tablespoons chopped fresh thyme
1 tablespoon all purpose flour
1 1/2cups bottled clam juice
1 1/2cups half and half
18-ounce jar oysters, drained,1/2-inch pieces
1 10-ounce russet potato, peeled, cut into 1/2-inch pieces

Steps:

Sauté bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes. Transfer 1 tablespoon bacon to small bowl; reserve for garnish.
Add leeks and thyme to pan; sauté until leeks begin to soften, about 3 minutes. Whisk in flour. Gradually whisk in clam juice, half and half and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add oysters; simmer, uncovered, until oysters are heated through and just firm, about 3 minutes. Season with salt and pepper.
Ladle chowder into bowls. Sprinkle with reserved bacon and serve.

OYSTER AND SPINACH CHOWDER

Oyster and Spinach Chowder image

This is my take on the oyster stew that my mom used to make when I was a child. I kind of gussied it up a bit by adding some fresh veggies, thickening the soup, and adding cheese.

Provided by Raoulysgirl

Categories Soups, Stews and Chili Recipes Chowders

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 large green onions, sliced
1 cup sliced fresh mushrooms
1 bunch fresh baby spinach leaves, rinsed and drained
5 cups milk, divided
½ cup all-purpose flour
2 cups chicken broth
3 (8 ounce) cans whole oysters
1 cup shredded Cheddar cheese

Steps:

Heat olive oil in a large saucepan over medium-high heat. Saute the chopped onion, green onion, and mushrooms until tender. Stir in the spinach a handful at a time and cook to wilt.
Whisk together 2 cups of milk with the flour in a small bowl. Pour into saucepan, and add remaining milk and chicken broth. Cook over medium heat until thickened. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 13.4 g, Cholesterol 48.8 mg, Fat 7.8 g, Fiber 1.1 g, Protein 11.4 g, SaturatedFat 3.8 g, Sodium 186.7 mg, Sugar 5.5 g

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