Best Oyster Chowder Ever

Best Oyster Chowder Ever

Deborah Norris

"You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight."
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Ingredients

40 m servings 260 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
  2. Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
  3. Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

Footnotes

  • Cook's Note:
  • If using fresh oysters, save and use that liquid.
  • Omit salt if using canned oysters.

Reviews

Read all reviews 8
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Delicious! I used more of all the veggies than called for (except the onion), so I doubled the cooking water to 2 cups and that worked out great. I used canned oysters, and was very happy with h...

Good stuff!! I added 1 1/2 cup water to vegetables. Plus 1/3 cup crimini mushrooms,chopped.And since I didn't have enough oysters I added 8 oz of freshly caught fresh water striped bass,cubed.Ma...

This is the most flavorful oyster chowder that we have every tasted. I did make some slight changes. I used charred corn that I find at Whole Foods. I also added a parsley garnish that I happene...

This was really delicious. The only thing I did differently was cook the vegetables in chicken broth and put the oysters (juice too) in the soup at the end and cooked for 10 minutes instead of ...

Amazingly delicious!!! I made it as written and even my 2- and 5-year-olds are it (minus the oysters). The exciting thing about this recipe is that it is a good starting point for other variatio...

This recipe is fabulous! I'm surprised there are not more reviews / ratings, and it's so good I want to spread the word. I had canned oysters and creamed corn that were expiring and so looked th...

I made this yesterday. Even my 8-year old grandson loved it! I used 1 cup heavy cream and 2 cups milk. Instead of frozen corn I cut fresh corn off the cob. My son suggested next time I should ad...

Wow!!! What a great recipe. I happened to have carrots and celery so added both in addition to the other veggies. Had to ad an extra cup of water to cook them in, but it worked nicely into the s...

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