Chesapeake Chowder Recipe

Name: Chesapeake Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 Chincoteague oysters, or Blue Point or Kumamoto; 4 tablespoons butter; 1 medium leek, diced, white part only; 1 medium onion, diced (about 1 cup); 3 shallots, peeled and minced; 1 tablespoon fresh picked thyme leaves; 5 strips bacon, diced; 3 teaspoons all-purpose flour; 3 cups fish stock; 2 cups clam juice (bottled is fine); 1/2 cup dry white wine; 2 large potatoes, peeled and diced (about 2 cups); 2 ounces Virginia ham, finely diced; 2 cups fresh-shucked corn; 1 cups heavy cream; 1/4 cup sherry; 4 drops hot sauce (recommended: Tabasco); 1 pound rockfish or striped bass fillets, skinned and cut into 1-inch cubes; 16 ounces jumbo lump crab meat (picked for shells); 2 tablespoons chopped chives; Sea salt; Cracked pepper

Servings: persons

18 Chincoteague oysters, or Blue Point or Kumamoto
4 tablespoons butter
1 medium leek, diced, white part only
1 medium onion, diced (about 1 cup)
3 shallots, peeled and minced
1 tablespoon fresh picked thyme leaves
5 strips bacon, diced
3 teaspoons all-purpose flour
3 cups fish stock
2 cups clam juice (bottled is fine)
1/2 cup dry white wine
2 large potatoes, peeled and diced (about 2 cups)
2 ounces Virginia ham, finely diced
2 cups fresh-shucked corn
1 cups heavy cream
1/4 cup sherry
4 drops hot sauce (recommended: Tabasco)
1 pound rockfish or striped bass fillets, skinned and cut into 1-inch cubes
16 ounces jumbo lump crab meat (picked for shells)
2 tablespoons chopped chives
Sea salt
Cracked pepper

1
["Shuck the oysters and strain the liquor through a fine mesh sieve.", "Reserve oysters and liquid separately.", "In a saute pan, add the butter and heat until bubbling.", "Add the leeks, onions, shallots, and thyme and cook until transparent.", "In a separate large saucepan over medium-high heat, add the bacon and cook until crisp.", "Lower the heat, add the flour and cook the ""roux"" for 5 to 6 minutes.", "Add the fish stock, clam juice, oyster liquor, white wine, potatoes, and Virginia ham.", "Raise heat to high and bring to a simmer.", "Add the cooked leek-onion mixture and reduce all by 1/4.", "Add the corn and cook for 4 minutes.", "Add the cream, sherry, and hot sauce and cook 4 more minutes, stirring so as not to scorch.", "Add the rockfish, crabmeat and oysters and cook a minute or two.", "Check salt and pepper, noting that the ham is very salty so the chowder won't need much.", "Serve in 6 warm soup terrines and garnish with the chopped chives.", "Serve with corn breadsticks or common crackers."]

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 18 Chincoteague oysters, or Blue Point or Kumamoto, 4 tablespoons butter, 1 medium leek, diced, white part only, 1 medium onion, diced (about 1 cup), and more.

Yes, Chesapeake Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chesapeake Chowder

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