Gulf Coast Oyster Chowder Recipe

Name: Gulf Coast Oyster Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices thick-cut bacon, cut into lardons (or 2 T. canola oil); 2 leeks, white and pale green part, well washed, halved horizontally, and thinly sliced into half-moons; 2 tablespoons all-purpose flour; 4 cups clam juice; 1 ½ cups milk; 1 ½ cups heavy cream; 2 (8 ounce) containers oysters, drained, juices reserved; 2 large russet potatoes, peeled and cut into 1/2-inch pieces; 1 sprig fresh thyme; 1 bay leaf, preferably fresh; 2 tablespoons dry sherry; coarse salt; freshly ground black pepper

Servings: persons

6 slices thick-cut bacon, cut into lardons (or 2 T. canola oil)
2 leeks, white and pale green part, well washed, halved horizontally, and thinly sliced into half-moons
2 tablespoons all-purpose flour
4 cups clam juice
1 ½ cups milk
1 ½ cups heavy cream
2 (8 ounce) containers oysters, drained, juices reserved
2 large russet potatoes, peeled and cut into 1/2-inch pieces
1 sprig fresh thyme
1 bay leaf, preferably fresh
2 tablespoons dry sherry
coarse salt
freshly ground black pepper

1
In a saucepan, cook the bacon over medium heat until crisp, about 5 minutes.
2
Add in the leeks; saute, stirring often, until they begin to soften, 3-5 minutes.
3
Sprinkle over the flour and stir to combine.
4
Whisk in the clam juice, milk, cream, and reserved oyster juice.
5
Add the potatoes and bring to a boil over high heat.
6
Decrease heat to low; add in thyme and bay leaf; cover and simmer until the potatoes are tender, about 10 minutes.
7
Add in the oysters and simmer, uncovered, until they are heated through and their edges begin to curl, about 3 minutes.
8
Remove the thyme and bay leaf and discard.
9
Add in the sherry and stir to combine.
10
Taste and adjust seasoning with salt and pepper; serve immediately.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 6 slices thick-cut bacon, cut into lardons (or 2 T. canola oil), 2 leeks, white and pale green part, well washed, halved horizontally, and thinly sliced into half-moons, 2 tablespoons all-purpose flour, 4 cups clam juice, and more.

Yes, Gulf Coast Oyster Chowder falls under the Seafood 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.

That's it — enjoy your meal!

Gulf Coast Oyster Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions