Oyster Corn Chowder - Food Adventures In Western North Carolina! Blog at Allrecipes.com - 263535

Food Adventures In Western North Carolina!

Oyster Corn Chowder 
 
Jan. 9, 2012 11:41 am 
Updated: Jan. 20, 2012 11:19 am
Inspired by an incredible bowl of Corner Kitchen's Crab Corn Chowder and spurred on to use beautiful fresh shucked oysters from neighboring Virginia = my version of Oyster Corn Chowder.

1/2 pound thick sliced bacon, cut into small dice
1 cup yellow onions, diced
1/2 cup chopped celery, diced
1/2 cup carrot, diced
1/2 cup corn kernels (frozen works great)
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
3 bay leaves (fresh if you have them in your garden or can find them)
1/2 cup unbleached all-purpose flour
2 cups chicken stock, unsalted
2 cups seafood stock (if you cannot find seafood stock, substitute 1 cup clam juice and 1 cup water...all clam juice will make it too salty and "marine!)
1 cup white potatoes, peeled and diced
1/2 cup half & half
1/4 cup Italian flat leaf parsley (do NOT substitute dried or use curly parsley...texture of curly is wrong)
16 oz. fresh shucked oysters with liquid
1/2 teaspoon Worcestershire sauce
1-2 T Italian flat leaf parsley, chopped for garnish

Over medium heat, render the bacon in a medium stock pot for approximately 10 minutes but don't allow the bacon to crisp.  Stir in the onions, celery and carrots.  Saute the vegetables until they are soft and translucent.  Stir in the corn.  Add the salt, cayenne and bay leaves.  Saute for another 10 minutes but don't allow the vegetables to brown.  Stir in the flour, cook for 5 minutes, stirring often.  All the chicken and seafood stock and bring to a boil.  Add the potatoes, lower the heat and simmer until the potatoes are just fork tender.  Stir in the cream and parsley.  Simmer for 5 minutes. Remove the bay leaves and discard.  Add the oysters and their juice, along with the Worcestershire sauce.  Simmer for approximately 5 minutes or until the oysters just begin to curl (this will depend on the size of the oysters).  But don't allow them to overcook or they will be tough.  Serve with an additional garnish of chopped flat leaf parsley and a good crunchy baguette for sopping up all the soup!

Oyster Corn Chowder
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Comments
Jan. 9, 2012 3:51 pm
sounds and looks wonderful! i love oysters!
 
Jan. 9, 2012 6:14 pm
OK... I'm officially in love with this recipe!!!!! Thanks Mint!!!!!!!
 
Jan. 9, 2012 6:36 pm
I copied and pasted this recipe to share in my recipe box! Thanks again!
 
Jan. 20, 2012 11:19 am
Hey Terry...so glad you liked it!!!!
 
 
 
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mintconditionherbfarm

Home Town
Houston, Texas, USA

Member Since
Jul. 2010

Cooking Level
Intermediate

Cooking Interests
Baking, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet

Hobbies
Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music

Links
 
 
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About Me
I'm the former owner of Mint Condition Herb Farm, an organic herb nursery, gardening shop and cooking school in Seabrook, Texas. In July my husband and I moved from Texas to Asheville, North Carolina and began a whole new adventure...farmer's markets are everywhere and small farms are just down the road. it's a cooks paradise! I'm found every Saturday am at the UNC Farmer's Market picking what's fresh for our meals the next week!
My favorite things to cook
Chicken, seafood (NC seafood is awesome!), & I'm experimenting constantly with Shrimp & Grits. With so much local organic produce I'm canning, dehydrating and freezing as much as possible for the coming winter. Love to bake bread, any kind of bread. We no longer eat turkey though...we have huge flocks that wander our yard and it would seem too much like eating a pet! Guess it will be ham for the holidays this year!
My favorite family cooking traditions
Cinnamon sticky buns during the Texas/A&M grudge match at Thanksgiving! Chicken Noodle Soup with Fresh Rosemary and Homemade Chocolate Chip Pecan Cookies for whenever my husband isn't feel well!
My cooking triumphs
I catered lunch and snacks for the cast and crew of a History Channel documentary on The Making of the Alamo and even got screen credit! Having written 3 cookbooks (San Bernard River Recipes) that are now out of print, I'm working on Mint Condition Herb Farm's new cookbook! And hoping that will be my future cooking triumph! I'm also a former food writer and restaurant reviewer for the Houston Chronicle.
My cooking tragedies
My first loaf of bread...my boyfriend (now my husband of 34 years!) went around knocking on neighbor's doors with it, it was so hard!!!! I've gotten much much better he says!
 
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