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Oyster Chowder Recipe

American · Soup · 45 min total

A creamy, comforting chowder featuring briny oysters, tender potatoes, and smoky bacon, perfect for a cozy dinner.

Ingredients

• 1 pint shucked oysters with liquor
• 4 slices bacon, chopped
• 1 tablespoon unsalted butter
• 1 small onion, diced
• 2 celery stalks, diced
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 medium Yukon Gold potatoes, peeled and diced
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions

1. Strain oysters, reserving liquor. Set oysters aside. Measure liquor and add enough water to make 1 cup.
2. In a large pot, cook bacon over medium heat until crisp. Remove bacon with slotted spoon; set aside. Discard all but 1 tablespoon drippings.
3. Add butter, onion, and celery to pot; cook until softened, about 5 minutes. Stir in flour; cook 1 minute.
4. Gradually whisk in milk, cream, reserved oyster liquor mixture, and potatoes. Add bay leaf, salt, and pepper. Bring to a simmer; cook until potatoes are tender, about 15 minutes.
5. Stir in oysters and cook just until edges curl, about 2-3 minutes. Discard bay leaf.
6. Ladle chowder into bowls. Top with reserved bacon and parsley. Serve hot.

Tips

• Use fresh shucked oysters for best flavor; canned can be substituted.
• Adjust thickness by adding more milk if desired.
• Store leftovers in refrigerator up to 2 days; reheat gently to avoid curdling.

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