← Back to Search Results
Southern
Oyster Chowder

Photo by: Joseph De Leo
Comments: 0
 

Recipe

While clams in chowder can sometimes become a bit tough, fresh oysters stay plump and salty-sweet, and rendered salt pork adds a depth of flavor. Use oyster liquor for flavor and potatoes for thickening.

Yield: Makes 4 quarts, enough for 16 appetizer or 8 entree servings

Ingredients

  • 8 ounces salt pork or bacon, cut in small strips
  • 2 medium onions, in small dice
  • 3 stalks celery, in small dice
  • 10 cloves garlic, peeled and minced
  • 2 medium bell peppers, in small dice
  • ¼ cup flour
  • 1 quart clear chicken stock, clear seafood stock, or oyster liquor
  • 3 bay leaves
  • 1½ pounds potatoes, half of them cooked and put through a ricer, milled, or mashed, half uncooked but cut in small dice
  • 1 cup heavy cream
  • 3 pints shucked oysters in their liquor
  • Kosher salt and freshly ground pepper to taste
  • Hot sauce
  • 1 bunch green onions, thinly sliced
  • 2 tablespoons butter (optional)

Directions

Place a soup pot on high heat for 1 minute. Add the salt pork and cook to render for about 5 minutes, or until fat is clear and colorless, stirring occasionally. Add the onions, celery, garlic, and peppers, and cook for about 15 minutes or until vegetables are tender and onions are clear. Stir occasionally.

Add the flour, stirring constantly so that nothing sticks to the bottom during cooking. Cook for about 2 minutes or until the flour is well distributed and the mixture thickens. Add the stock and bay leaves and simmer uncovered over medium heat for 25 minutes. Add mashed potatoes, stir, and simmer for about 3 minutes. Add diced potatoes, simmer, and stir occasionally, cooking for about 25 minutes or until potatoes are tender.

Stir in the cream, bring to a boil, cook for 2 minutes, and add the oysters. Cook until the edges of the oysters curl, then season with salt and pepper. Spoon into serving bowls, add a dash of hot sauce and a sprinkling of green onions to each serving, and serve with a bit of the butter, if desired, floating on top.


© 2000 Commander's Palace, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 16. Nutritional information includes 1 teaspoon of added salt, but does not include optional butter, chicken stock, or seafood stock. For nutritional information on chicken stock or seafood stock, please follow the links above.

224kcal (11%)
40mg (4%)
24mg (40%)
70mcg RAE (2%)
314mg
25mg
4g
2g
2g
14g
38mg (13%)
404mg (17%)
8g (39%)
17g (27%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
new-american-table New American Table
by Marcus Samuelsson
west-coast-cooking West Coast Cooking
by Greg Atkinson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
living-raw-food Living Raw Food
by Sarma Melngailis
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?