Oyster Chowder

Name: Oyster Chowder
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 to 8 servings
Ingredients: 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; 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; 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; Kosher salt and freshly cracked black pepper; 1/4 cup chopped fresh parsley, for garnish; Oyster crackers, for serving

Recipe courtesy of Kelsey Nixon

Show: Kelsey's Essentials

Episode: Seafood

Oyster Chowder

0 Reviews

I love making soups and stews because once you know the technique, it gives you the liberty to build your own flavors!

Level: Intermediate

Yield: 6 to 8 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

647

Total Fat

21

Saturated Fat

8

Carbohydrates

57

Dietary Fiber

3

Sugar

4

Protein

54

Cholesterol

277

Sodium

1740

Total: 1 hr 10 min
Prep: 45 min
Cook: 25 min

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

647

Total Fat

21

Saturated Fat

8

Carbohydrates

57

Dietary Fiber

3

Sugar

4

Protein

54

Cholesterol

277

Sodium

1740

Total: 1 hr 10 min
Prep: 45 min
Cook: 25 min

Ingredients

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

Directions

Watch how to make this recipe.

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.

Cook’s Note

When blending hot liquids, make sure there is a vent on top for the steam to escape. Place a towel over the hole and start the blender slowly to avoid an explosion.

Oyster Chowder

Oyster Chowder

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