Oyster and Corn Chowder Recipe

Name: Oyster and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound bacon, julienned (about 10 slices); 2 cups chopped onions; 1 cup chopped celery; 1 cup diced carrot; 1 cup sweet corn kernels; 1 1/2 teaspoons salt; 1/2 teaspoon cayenne pepper; 6 bay leaves; 3/4 cup flour; 8 cups chicken stock; 2 cups diced white potatoes; 1 cup half and half; 1/2 cup finely chopped fresh parsley; 2 pounds shucked oysters with liquid; 1/4 teaspoon Tabasco Hot sauce; 1 teaspoon Worcestershire sauce; A couple of Parmesan cheese tuiles; 1 tablespoon chopped parsley

Servings: persons

3/4 pound bacon, julienned (about 10 slices)
2 cups chopped onions
1 cup chopped celery
1 cup diced carrot
1 cup sweet corn kernels
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
6 bay leaves
3/4 cup flour
8 cups chicken stock
2 cups diced white potatoes
1 cup half and half
1/2 cup finely chopped fresh parsley
2 pounds shucked oysters with liquid
1/4 teaspoon Tabasco Hot sauce
1 teaspoon Worcestershire sauce
A couple of Parmesan cheese tuiles
1 tablespoon chopped parsley

1
In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes.
2
Stir in the onions, celery, carrots and corn.
3
Season the vegetables with salt, cayenne, and bay leaves.
4
Saute for 10 minutes, or until the vegetables are soft and tender.
5
Stir in the flour and cook for 10 minutes, stirring occasionally.
6
Stir in the chicken stock and bring up to a boil.
7
Add the potatoes and simmer for 15 minutes, or until the potatoes are fork tender.
8
Stir in the cream and parsley.
9
Simmer the soup for 5 minutes.
10
Add the oysters with liquid, hot sauce and Worcestershire sauce.
11
Simmer the soup for 2 minutes, or until the oysters start to curl.
12
Ladle the soup in a shallow bowl and garnish with the tuiles and parsley.

1652

kcal

Calories

Fat

Carbs

192

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 18 ingredients. The key ingredients include: 3/4 pound bacon, julienned (about 10 slices), 2 cups chopped onions, 1 cup chopped celery, 1 cup diced carrot, and more.

Yes, Oyster and Corn 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.

Oyster and Corn Chowder

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