Best Oyster And Spinach Chowder Recipes

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

OYSTER AND SPINACH CHOWDER

Oyster and Spinach Chowder image

How to make Oyster and Spinach Chowder

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

2 1/2 dozen freshly-shucked oysters and their liquor
1 1/2 cup clam juice
1/2 cup water
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 cup diced onion or 1 medium leek, white and light green part only, thinly sliced
1 large clove garlic, minced
2 cups diced potatoes (small dice) -- I used Yukon Gold
1 1/2 cup heavy cream
6 ounces baby spinach leaves, thick stems discarded
Salt and pepper, to taste

Steps:

Combine the oyster liquor, clam juice, and water. Set aside.
In a medium soup pot over medium heat, sauté the onion or leek in the butter and olive oil until soft. Add the garlic and sauté for about 30 seconds more.
Add the reserved broth and potatoes to the pot. Bring up to a boil and then simmer until the potatoes are tender, about 10 minutes.
Add the cream, bring back up to a simmer, and stir in the spinach. Cook until the spinach just barely wilts, then add the oysters and any accumulated juices. Bring back up to a simmer again and simmer for 3 to 4 minutes until the oysters are just done. Season to taste with salt and pepper and serve immediately.