Best Best Oyster Chowder Ever Recipes

Oyster Chowder image

Provided by Jennifer Lewis

Categories Chowders

Time 25m

Yield 3 serving(s)

Number Of Ingredients 11

1 (8 ounce) can oysters, reserve oyster juice
0.5 (11 ounce) can corn, reserve 1/4 cup corn juice
2 small potatoes, cut into small cubes
2 tablespoons margarine
1/4 cup chopped onion
1 tablespoon flour
salt and pepper
1 dash garlic
1 tablespoon parsley
1 cup milk
3 slices bacon

Steps:

In a medium sauce pan, cut up the bacon into small pieces with scissors, cook bacon and leave only one tablespoon of bacon grease and put in the 2 tbsp of margarine and cubed potatoes and 1/4 cup of onion.
Saute the potatoes and onion in the bacon and butter until becomes soft.
Add the flour and stir, coating the potatoes and onion.
Add the oyster and corn liquid and bring to a boil.
After about 5 minutes, add the corn and oysters, salt and pepper, garlic and milk.
Stirring constantly, lower the temperature and let simmer for another 5 minutes.
Make sure that the potatoes are cooked thoroughly and if done add your parsley.
VIOLA!

Oyster Chowder image

Provided by Amanda Hesser

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/4 pound bacon, cut into 1/4-inch strips
1 cup chopped onion
1 cup chopped celery hearts
3 white potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
14 to 16 large oysters and their liquor
Salt
Cayenne pepper
2/3 to 1 cup milk
1 tablespoon chopped Italian parsley

Steps:

Spread bacon in a soup pan and place over medium heat. Cook until browned and its fat has rendered. Drain. Discard all but 1 tablespoon of fat and put pan back on the heat. Scrape the onion and celery into the pan and saute until softened. Drop in the potatoes. Add enough water to cover, about 3 cups. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 minutes.
Take the pan off the heat and, using a masher, lightly crush the potatoes to thicken the chowder. Add the oysters and oyster liquor and season to taste with salt and cayenne pepper. Simmer until the oysters curl, about 5 minutes.
Pour in the milk (use 2/3 cup if you prefer it less rich), bring to a boil, then shut off the heat. Crumble in the bacon and stir in the parsley.

Oyster Chowder image

Provided by Kelsey Nixon

Categories main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
2 ribs celery, cut in small dice
2 medium leeks, white and green parts, cut in small dice
1/2 cup dry white wine
2 russet potatoes, peeled and cut into 1/4-inch dice, reserved in cold water
1/2 cup bottled clam juice or water
40 fresh oysters, shucked and liquor reserved, or 1 pint store-bought oysters in liquor
1 3/4 cups half-and-half, at room temperature
1/2 teaspoon seafood seasoning, such as Old Bay
Kosher salt and freshly cracked black pepper
1/4 cup chopped fresh parsley, for garnish
Oyster crackers, for serving

Steps:

Heat a Dutch oven over medium heat. Add the butter, followed by the celery and leeks. Continue cooking, stirring occasionally, until the vegetables have softened but are not browning, 3 to 5 minutes.
Add the wine to the vegetables and let reduce by half. Add the potatoes and stir to combine. Add the clam juice, 1 cup water and the reserved oyster liquor. The potatoes will soak up some of the saltiness of the oysters and their liquor, giving them great flavor. Bring to a simmer, cover and continue cooking until the potatoes are tender, 6 to 7 minutes.
Remove 1 1/2 cups of the soup, blend until smooth in a blender or food processor and return to the pot. Stir in the half-and-half and seafood seasoning. Season with salt and pepper. Bring to a simmer before adding the oysters. Cook just until the oysters begin to curl, 2 to 3 minutes. Remove from the heat and garnish with parsley. Serve with oyster crackers.

Oyster Chowder image

Yield Serves 2, can be doubled

Number Of Ingredients 8

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.