Oyster Chowder
User Reviews
5
Oyster Chowder
Description
This Oyster Chowder recipe starts by draining oysters and reserving their liquid, which is strained for use as part of the seafood broth. The oysters themselves are coarsely chopped. Celery, carrots, and onions are finely diced either by food processor or by hand.
Chopped bacon is cooked until crisp, contributing smoky flavor and fat to the base. After removing excess bacon grease, the diced vegetables are cooked gently in the remaining fat until tender but not browned. Minced garlic and thyme are added briefly for aromatic depth.
Potato chunks and seafood broth are then added and simmered until the potatoes soften. Oysters and their juices are incorporated, followed by half and half to give the chowder a creamy texture. The result is a balanced dish where the smoky bacon, fresh vegetables, creamy broth, and tender oysters harmonize.
This chowder is suitable as a hearty starter or main course in colder weather, offering a comforting blend of textures and flavors indicative of traditional seafood chowders.
Ingredients
- 4 ounces Bacon chopped
- 2 talks celery about 1 cup after chopping
- 2 carrot medium, about 1 cup after chopping
- 1 onion medium
- 2 cloves garlic minced
- 1 ½ teapoon thyme
- 1 potato chopped
- 3 cups seafood broth
- 1-2 pints oysters You want close to a pint of actual oysters. So if your bulk oysters are half liquid which I sometimes find, you may need a quart
- 2 cups half and half
Instructions
- Strain the oysters, reserving the liquid, then strain the liquid through cheesecloth. You can use it as part of your 3 cups of seafood stock or save (freeze) it for another use. You should have close to a pint of actual oysters, so if your bulk oysters are half liquid (which I have gotten from some vendors), you will need the second pint. Coarsely chop the drained oysters and reserve them.
- In a food processor (or by hand), finely dice the celery, carrots, and onions.
- In a medium large sauce pan, sautee the chopped bacon. When it is crisp, remove the bacon to another plate and reserve. Keep 1-2 Tablespoons of bacon grease in the pan and discard the rest (or save for another use).
- Sautee the diced celery, carrots and onion in the bacon grease. Simmer until tender, but not caramelized (turn down the burner temperature if they start to turn golden), then add the minced garlic and thyme and cook for another minute.
- Add the chopped potato and broth to the pan and simmer until the potatoes are just tender, about 10 minutes.
- Add the half and half , chopped oysters and reserved bacon crumbles. Cook until hot but not boiling, and oysters are cooked through (they will start to curl at the edges).
- Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 44mg | 15% |
| Sodium | 679mg | 28% |
| Potassium | 438mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 4016IU | 80% |
| Vitamin C | 11mg | 12% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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