Best Oyster Corn Chowder Recipes

OYSTER CORN CHOWDER

Oyster Corn Chowder image

-Lewy Olfson, Madison, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 cans (8 ounces each) whole oysters, undrained
1 can (14-3/4 ounces) cream-style corn
1 cup half-and-half cream
2 cans (4 ounces each) mushroom stems and pieces, drained
2 tablespoons butter
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper

Steps:

In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.

Nutrition Facts : Calories 252 calories, Fat 14g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 557mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

CORN AND OYSTER CHOWDER

Corn and Oyster Chowder image

Provided by Florence Fabricant

Categories soups and stews

Time 35m

Yield 12 servings

Number Of Ingredients 15

Ingredients

5 tablespoons butter
6 slices bacon, coarsely chopped
2 medium-size onions, coarsely chopped
1 cup diced celery
1 large green pepper, cored, seeded and coarsely chopped
1 large garlic clove, crushed
3 pints shucked oysters, with their liquor
1/4 teaspoon salt
1/4 teaspoon white pepper
Pinch ground allspice
4 cups corn kernels
1/2 cup chopped parsley
3 tablespoons bourbon or brandy (optional)
4 cups half-and-half
Cayenne pepper

Steps:

Melt the butter in a large heavy saucepan over medium heat. Add the bacon, onions, celery, green pepper and garlic. Saute until the vegetables are soft and the bacon is crisp, 10 to 12 minutes. Remove and discard the garlic. With a slotted spoon transfer the bacon and vegetables to the bowl of a food processor.
Drain the oysters and reserve the liquor. Add the oysters to the pan and saute just until the edges begin to curl, about 5 minutes. With a slotted spoon, remove the oysters to the food processor. Add the salt, pepper and allspice. Pulse the mixture until the ingredients are coarsely chopped.
Return the mixture to the saucepan and stir in the reserved oyster liquor.
Bring to a simmer over medium heat, then stir in the corn, all but one tablespoon of the parsley and the bourbon, if desired. Simmer for five minutes.
Add the half-and-half, bring to a simmer and serve hot, garnished with a dash of cayenne pepper and the reserved parsley.

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 328 milligrams, Sugar 6 grams, TransFat 0 grams

ZELDA'S OYSTER - CORN CHOWDER

Zelda's Oyster - Corn Chowder image

This Recipe is one my mother used to make but I have adjusted it to my liking. We prefer a little kick to our soup. Hope you enjoy this.!!!!!!!!!!!!!!!!!!!!!

Provided by Zelda Hopkins @Zelda51

Categories Chowders

Number Of Ingredients 10

Ingredients

1 pint(s) shucked oysters, with thier liquid
2 pound(s) potatoes peeled and cut into 1/4 inch pieces
2 bottle(s) clam juice, 80z.
1 1/2 cup(s) half and half
1 can(s) whole-kernal corn,drained, 15-16oz.
2 cup(s) milk
3-4 dash(es) hot sauce
1/4 teaspoon(s) ground black pepper
1 teaspoon(s) salt
1 tablespoon(s) fresh chopped chives or parsley

Steps:

Drain oysters,reserving 2/3 cup oyster liquid. ( If necessary, add enough water to equal 2/3 cup) In a 4-quart saucepan, combine potatoes, clam juice, and oyster liquid; heat to boiling over high heat.Reduce heat; cover and simmer until potatoes are tender, about 10 minutes.Remove from heat. With a slotted spoon, remove 2 cups of potatoes. In blender, puree potatoes with half and half until smooth. Return puree to saucepan; Stir in corn, milk,hot sauce, and pepper. Heat mixture just to boiling over medium heat. Add oysters and cook, stirring frequently, until oysters edges curl and centers are firm, about 5 minutes. Sprinkle with Chives or Parsley. Tatse for seasoning; add salt as needed.