Oyster And Potato Soup Recipes

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ELEGANT OYSTER SOUP



Elegant Oyster Soup image

Delicious. Takes a little extra time, but it's worth the effort. Serve hot with green salad and crusty French bread

Provided by DSPROUT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h

Yield 6

Number Of Ingredients 17

2 tablespoons butter
½ cup carrot, finely chopped
½ cup onion, finely chopped
½ cup celery, finely chopped
½ cup button mushrooms, chopped
½ cup butter
¼ cup all-purpose flour
1 quart chicken broth
1 (14 ounce) can artichoke hearts, drained
1 bay leaf
¾ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
1 cup heavy cream
12 shucked oysters and juice

Steps:

  • In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
  • In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
  • Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
  • Whisk in cream and add oysters; bring to a simmer, but do not boil.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 15.9 g, Cholesterol 116.7 mg, Fat 35.3 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 22 g, Sodium 869.9 mg, Sugar 1.8 g

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

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 STEW RECIPE



Oyster Stew Recipe image

This Oyster Stew Recipe is full of delicious seafood flavor. Get this family favorite oyster stew recipe you are sure to love.

Provided by Robyn Stone | Add a Pinch

Categories     Main Course     Soup

Time 35m

Number Of Ingredients 6

1 pint fresh oysters packed in their juice
3 tablespoons butter
1 large yellow onion (chopped)
3 cups whole milk
1 cup half-and-half
salt and pepper (to taste)

Steps:

  • Drain juice from oysters into small bowl. Set aside.
  • Add butter to large saucepan. Heat on medium-low heat until melted.
  • Add chopped onions and cook until translucent and tender, about 8 to 10 minutes.
  • Add oyster liquor and cook until mostly reduced, about 10 minutes.
  • Stir in milk and half-and-half and heat to simmer. Do not allow to boil as it will cause your milk to curdle.
  • Add oysters and continue on simmer until outer edges of oysters curl, about 8 minutes.
  • Remove from the heat, allow to cool slightly, and add salt and black pepper, to taste.
  • Serve with mini saltines or oyster crackers.

POTATO, KALE AND OYSTER SOUP



Potato, Kale and Oyster Soup image

Make and share this Potato, Kale and Oyster Soup recipe from Food.com.

Provided by Ashley U

Categories     Chowders

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 tablespoons vegetable oil
3 onions, thinly sliced
2 lbs yukon gold potatoes, peeled, and thinly sliced
10 cups chicken stock
1 teaspoon salt
1 lb kale, stems removed and washed
1 quart oyster, cut into four pieces if large

Steps:

  • Heat the oil in a large pot, and sauté the onions until soft but not browned. Add the potatoes, chicken stock and salt. Bring to a boil. Turn the heat down to a simmer and cook until the potatoes are very tender, about 1 hour.
  • Puree the soup in a food processor, and return to the pot. Bring to a simmer.
  • Thinly shred the kale (you want it to be very thin). Add to the soup and simmer for 20 minutes.
  • Just before serving add the oysters to the simmering soup and stir for a few minutes. Season with black pepper.

OYSTER AND POTATO SOUP



Oyster and Potato Soup image

Make and share this Oyster and Potato Soup recipe from Food.com.

Provided by simplemom

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

5 medium potatoes (cubed)
1 stalk celery (diced)
1 1/4 cups water
1 (12 ounce) can evaporated milk
1/4 teaspoon salt
1 1/2 dozen raw oysters (reserve 1/4 cup liquor from oysters)
2 teaspoons parsley, flades
3 green onions (sliced)
1/4 cup butter or 1/4 cup margarine

Steps:

  • combine first five ingredients in a saucepan.
  • cover and cook 20 minutes or until potatoes are tender (do not drain).
  • mash vegetables.
  • stir in salt, milk, butter and parsley.
  • heat and simmer.
  • then add the oysters with their liquor and cook briefly until the oysters curl.
  • serve at once.

Nutrition Facts : Calories 608.2, Fat 23.4, SaturatedFat 12.4, Cholesterol 167.7, Sodium 583.3, Carbohydrate 67.4, Fiber 6.3, Sugar 2.5, Protein 32.9

GRANDMA'S OYSTER SOUP



Grandma's Oyster Soup image

Grandma's Oyster Soup is a traditional Christmas menu item. Grab a sleeve of crackers and dig into this soup featuring oysters in a buttery-milk broth.

Provided by Barbara

Categories     Entree     Main Course     Side Dish     Soup

Time 35m

Number Of Ingredients 5

1/2 cup butter
1 - 2 pints oysters (with juice)
1/2 gallon whole milk
1 - 3 teaspoons salt
3/4 teaspoon black pepper

Steps:

  • Pour oyster juice through a sieve to remove grit; reserve juice for soup .
  • Rinse oysters in cold water in colander to remove any broken shells.
  • Melt butter in a large sauce pan or soup pot over low heat. Add oysters and gently warm for a few minutes.
  • Add milk and oyster juice. Continue to heat slowly over low heat, stirring occasionally.
  • When the broth is warm (not scalded), season slowly with salt and pepper. Taste and continue to season until the milk broth is flavorful.
  • Serve with crackers or oyster crackers.

Nutrition Facts : Calories 253 kcal, Carbohydrate 12 g, Protein 8 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 794 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

OYSTER SOUP



Oyster Soup image

Provided by Alton Brown

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 cups heavy cream
1 pint oysters and liquor, separated
1 tablespoon unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 teaspoon celery seed
1 1/2 teaspoons hot pepper sauce
1 tablespoon lemon juice
2 tablespoons freshly chopped parsley leaves, chervil, or chives
Salt and pepper

Steps:

  • In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
  • Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
  • Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*
  • Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
  • Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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