Delicious Oyster Chowder
Immerse yourself in the comforting warmth of this Delicious Oyster Chowder, a creamy, flavor-packed seafood classic that's perfect for cozy evenings. This hearty soup combines tender shucked oysters with a velvety base of whole milk and heavy cream, infused with the briny depth of clam juice and aromatic thyme. Crispy bacon adds a smoky, savory bite, while potatoes, onions, and celery create the chowder’s rich, chunky texture. A touch of garlic and a hint of bay leaf elevate the flavors to gourmet perfection. Ready in under an hour, this luxurious dish is ideal for serving as an elegant yet easy dinner alongside crusty bread for dipping. Whether you’re a seafood enthusiast or simply seeking indulgent comfort food, this oyster chowder will tantalize your taste buds and satisfy your cravings.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 4 slices bacon, diced
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 2 large potatoes, peeled and diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups clam juice
- 2 cups whole milk
- 1 cup heavy cream
- 1 pound fresh oysters, shucked with liquid reserved
- 1 teaspoon fresh thyme
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced bacon and cook until crispy. Remove the bacon using a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion and celery to the pot and sauté in the bacon fat for 5-6 minutes until softened. Stir in the garlic and cook for another minute.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the clam juice, stirring constantly to prevent lumps from forming. Add the diced potatoes, thyme, bay leaf, salt, and black pepper. Bring to a simmer and cook for 15 minutes, or until the potatoes are fork-tender.
Stir in the whole milk and heavy cream. Add the shucked oysters and their reserved liquid to the pot. Simmer gently for 5-7 minutes until the oysters are plump and cooked through. Avoid boiling, as this can make the oysters tough.
Remove the bay leaf from the chowder. Taste and adjust the seasoning with additional salt and pepper, if needed.
Ladle the chowder into bowls and garnish with the crispy bacon and chopped parsley. Serve hot with crusty bread, if desired.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 34% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1442 mg | 63% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.8 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 205 mg | 16% | |
| Iron | 8.4 mg | 46% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
