New England Oyster and Corn Chowder Dressing Recipe

Name: New England Oyster and Corn Chowder Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb medium red potatoes, scrubbed; 12 lb sliced bacon; 1 large onion, chopped; 3 celery ribs, with leaves chopped; 1 medium red bell pepper, chopped; 1 teaspoon dried thyme; 6 cups oyster crackers, coarsely crushed; 2 cups fresh corn kernels or 2 cups thawed frozen corn kernels; ⅓ cup chopped fresh parsley; 2 cups heavy cream; 2 (8 ounce) containers oysters, drained, juices reserved (large oysters cut into 2 or 3 pieces); 2 eggs, beaten; 12-1 cup turkey broth or 12-1 cup chicken broth, as needed; ½ teaspoon salt; ½ teaspoon freshly ground black pepper

Servings: persons

1 lb medium red potatoes, scrubbed
12 lb sliced bacon
1 large onion, chopped
3 celery ribs, with leaves chopped
1 medium red bell pepper, chopped
1 teaspoon dried thyme
6 cups oyster crackers, coarsely crushed
2 cups fresh corn kernels or 2 cups thawed frozen corn kernels
⅓ cup chopped fresh parsley
2 cups heavy cream
2 (8 ounce) containers oysters, drained, juices reserved (large oysters cut into 2 or 3 pieces)
2 eggs, beaten
12-1 cup turkey broth or 12-1 cup chicken broth, as needed
½ teaspoon salt
½ teaspoon freshly ground black pepper

1
In a medium saucepan of boiling salted water, cook the potatoes over med-high heat until just tender, 15-20 minutes.
2
Drain and rinse under cold running water; peel potatoes, if you wish; cut them into 1/2-inch cubes.
3
Meanwhile, in a large skillet, cook bacon over medium heat, turning until lightly browned and crisp, 8-10 minutes.
4
Remove with tongs and drain bacon on paper towels; crumble when cool; reserve fat in skillet.
5
Add onion, celery, red bell pepper, and thyme to the bacon fat in the skillet; cook, stirring often, until the onion is softened and beginning to color, about 8 minutes.
6
Scrape the vegetable mixture into a large bowl; mix in the crackers, crumbled bacon, cooked potatoes, corn, and parsley.
7
Gradually stir in the cream, reserved oyster juices, eggs, and about 1/2 cup broth, until the stuffing is evenly moistened but not soggy.
8
Season with salt and pepper; let stand 15 minutes, stirring occasionally, allowing the crackers to absorb the liquid.
9
Add the oysters and mix gently; transfer to a lightly buttered casserole; drizzle with 1/2 cup broth, cover, and bake at 350 for 30 minutes (uncover the last 15 minutes for a crustier top).

8566

kcal

Calories

633

Fat

Carbs

613

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

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 15 ingredients. The key ingredients include: 1 lb medium red potatoes, scrubbed, 12 lb sliced bacon, 1 large onion, chopped, 3 celery ribs, with leaves chopped, and more.

Yes, New England Oyster and Corn Chowder Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

New England Oyster and Corn Chowder Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions