Oyster Chowder

Name: Oyster Chowder
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 to 8 servings
Ingredients: 2 tablespoons/30ml olive oil; 6 Yukon gold potatoes, peeled and chopped; 2 celery ribs, chopped; 1 onion, chopped; 2 cups/500ml 35-percent cream; Salt and freshly ground black pepper; 2 dozen oysters, shucked, liquid reserved; 2 tablespoons/30ml butter; A handful fresh chives, minced; 3 large slices bacon, cut into small dice; 2 celery ribs, cut into small dice; 1 onion, cut into small dice; 1 large Yukon gold potato, cooked until al dente and cut into small dice; Olive oil, for drizzling; A handful fresh chervil

Recipe courtesy of Chuck Hughes

Watch how to make this recipe.

Oyster Chowder

0 Reviews

Enjoy Chuck Hughes' oyster chowder, rich with cream, potatoes, bacon and vegetables.

Level: Easy

Yield: 6 to 8 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

689

Total Fat

45

Saturated Fat

20

Carbohydrates

50

Dietary Fiber

6

Sugar

5

Protein

22

Cholesterol

178

Sodium

1164

Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

689

Total Fat

45

Saturated Fat

20

Carbohydrates

50

Dietary Fiber

6

Sugar

5

Protein

22

Cholesterol

178

Sodium

1164

Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min

Ingredients

Soup:

2 tablespoons/30ml olive oil

6 Yukon gold potatoes, peeled and chopped

2 celery ribs, chopped

1 onion, chopped

2 cups/500ml 35-percent cream

Salt and freshly ground black pepper

2 dozen oysters, shucked, liquid reserved

2 tablespoons/30ml butter

A handful fresh chives, minced

Bacon and Vegetable Garnish:

3 large slices bacon, cut into small dice

2 celery ribs, cut into small dice

1 onion, cut into small dice

1 large Yukon gold potato, cooked until al dente and cut into small dice

Olive oil, for drizzling

A handful fresh chervil

Directions

For the soup: Heat the oil in a large saucepan over high heat and saute the potatoes, celery and onions. Add 6 cups water (1 1/2 liters) and the cream and season with salt and pepper. Add the reserved oyster juices and bring the mixture to a boil. Reduce the heat and simmer until the vegetables are nice and tender, about 30 minutes. Puree the soup with an immersion blender or in a regular blender until smooth (be careful when blending hot liquids). Pass through a fine sieve if necessary. Stir in the butter and chives. Add the oysters just before serving to prevent them from overcooking. Season with more salt and pepper if desired. For the bacon and vegetable garnish: Brown the bacon in a skillet over medium-high heat for 3 minutes. Add the celery and onions and saute until soft, about 2 minutes. Add the potato and cook for about 5 minutes. To serve, ladle the soup into bowls and add the bacon and vegetable garnish. Drizzle with olive oil and garnish with chervil.