Oyster Chowder Recipe

Name: Oyster Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces salt pork or bacon, cut in small strips; 2 medium onions, in small dice; 3 stalks celery, in small dice; 10 cloves garlic, peeled and minced; 2 medium bell peppers, in small dice; 1/4 cup flour; 1 quart clear chicken stock, clear seafood stock, or oyster liquor; 3 bay leaves; 1 1/2 pounds potatoes, half of them cooked and put through a ricer, milled, or mashed, half uncooked but cut in small dice; 1 cup heavy cream; 3 pints shucked oysters in their liquor; Kosher salt and freshly ground pepper to taste; Hot sauce; 1 bunch green onions, thinly sliced; 2 tablespoons butter (optional)

Servings: persons

8 ounces salt pork or bacon, cut in small strips
2 medium onions, in small dice
3 stalks celery, in small dice
10 cloves garlic, peeled and minced
2 medium bell peppers, in small dice
1/4 cup flour
1 quart clear chicken stock, clear seafood stock, or oyster liquor
3 bay leaves
1 1/2 pounds potatoes, half of them cooked and put through a ricer, milled, or mashed, half uncooked but cut in small dice
1 cup heavy cream
3 pints shucked oysters in their liquor
Kosher salt and freshly ground pepper to taste
Hot sauce
1 bunch green onions, thinly sliced
2 tablespoons butter (optional)

1
Place a soup pot on high heat for 1 minute.
2
Add the salt pork and cook to render for about 5 minutes, or until fat is clear and colorless, stirring occasionally.
3
Add the onions, celery, garlic, and peppers, and cook for about 15 minutes or until vegetables are tender and onions are clear.
4
Stir occasionally.
5
Add the flour, stirring constantly so that nothing sticks to the bottom during cooking.
6
Cook for about 2 minutes or until the flour is well distributed and the mixture thickens.
7
Add the stock and bay leaves and simmer uncovered over medium heat for 25 minutes.
8
Add mashed potatoes, stir, and simmer for about 3 minutes.
9
Add diced potatoes, simmer, and stir occasionally, cooking for about 25 minutes or until potatoes are tender.
10
Stir in the cream, bring to a boil, cook for 2 minutes, and add the oysters.
11
Cook until the edges of the oysters curl, then season with salt and pepper.
12
Spoon into serving bowls, add a dash of hot sauce and a sprinkling of green onions to each serving, and serve with a bit of the butter, if desired, floating on top.

823

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.
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 15 ingredients. The key ingredients include: 8 ounces salt pork or bacon, cut in small strips, 2 medium onions, in small dice, 3 stalks celery, in small dice, 10 cloves garlic, peeled and minced, 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