Oyster Chowder

Dive into a bowl of creamy, comforting **Oyster Chowder**, a seafood lover’s dream that’s perfect for chilly evenings or indulgent meals. This hearty chowder combines the briny sweetness of fresh shucked oysters with tender bites of russet potatoes, fragrant herbs like thyme and bay leaf, and a velvety base made from chicken or seafood stock and rich half-and-half. A hint of garlic and the aromatic duo of onion and celery add depth, while a touch of flour creates a perfectly thickened texture. Served steaming hot and garnished with fresh parsley, it pairs beautifully with crusty bread or oyster crackers for soaking up every last spoonful. Whether you're embracing coastal vibes or looking for a comforting bowl of goodness, this easy-to-make oyster chowder will transport your taste buds to a seaside retreat.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 medium russet potatoes, peeled and diced into small cubes
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3 cups chicken or seafood stock
• 2 cups half-and-half
• 1 pint fresh shucked oysters with their liquor
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped, for garnish
• 0 crusty bread or oyster crackers, for serving (optional)

Directions

Step 1

In a large pot or Dutch oven, melt the unsalted butter over medium heat.

Step 2

Add the diced onion and celery, and sauté for 5-7 minutes, or until the vegetables are softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.

Step 4

Sprinkle the all-purpose flour over the vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 5

Gradually pour in the chicken or seafood stock, whisking constantly to prevent lumps. Bring the mixture to a simmer.

Step 6

Add the diced potatoes, bay leaf, thyme leaves, salt, and black pepper. Cover and simmer for 10-12 minutes, or until the potatoes are tender.

Step 7

Reduce the heat to low and stir in the half-and-half. Heat gently, being careful not to let the chowder boil.

Step 8

Add the oysters and their liquor to the pot, stirring gently. Cook for 3-4 minutes, or until the oysters are plump and just cooked through.

Step 9

Remove the bay leaf and taste the chowder, adjusting the seasoning if needed.

Step 10

Ladle the oyster chowder into bowls and garnish with freshly chopped parsley.

Step 11

Serve hot with crusty bread or oyster crackers on the side, if desired.

Nutrition Facts

Serving size	2438.9 grams (2438.9g)

Amount per serving	% Daily Value*
Calories	1729

Total Fat 92.30g	118%
Saturated Fat 50.20g	251%
Polyunsaturated Fat 2.60g
Cholesterol 463mg	154%
Sodium 4369mg	190%
Total Carbohydrate 158.50g	58%
Dietary Fiber 12.00g	43%
Total Sugars 33.80g
Protein 67.50g	135%

Vitamin D 1524IU	7619%
Calcium 1025mg	79%
Iron 34mg	189%
Potassium 3917mg	83%

*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.

Source of Calories

Fat: 47.9%

Protein: 15.6%

Carbs: 36.5%