Oyster Chowder Recipe

Name: Oyster Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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

1
Heat a Dutch oven over medium heat.
2
Add the butter, followed by the celery and leeks.
3
Continue cooking, stirring occasionally, until the vegetables have softened but are not browning, 3 to 5 minutes.
4
Add the wine to the vegetables and let reduce by half.
5
Add the potatoes and stir to combine.
6
Add the clam juice, 1 cup water and the reserved oyster liquor.
7
The potatoes will soak up some of the saltiness of the oysters and their liquor, giving them great flavor.
8
Bring to a simmer, cover and continue cooking until the potatoes are tender, 6 to 7 minutes.
9
Remove 1 1/2 cups of the soup, blend until smooth in a blender or food processor and return to the pot.
10
Stir in the half-and-half and seafood seasoning.
11
Season with salt and pepper.
12
Bring to a simmer before adding the oysters.
13
Cook just until the oysters begin to curl, 2 to 3 minutes.
14
Remove from the heat and garnish with parsley.
15
Serve with oyster crackers.
16
Cook's Note: When blending hot liquids, make sure there is a vent on top for the steam to escape.
17
Place a towel over the hole and start the blender slowly to avoid an explosion.

102

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 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, and more.

Yes, 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!

Oyster Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions