BEST OYSTER CHOWDER EVER
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.
Provided by Deborah Norris
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
- 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.
- 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.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 24.9 g, Cholesterol 75.9 mg, Fat 12.5 g, Fiber 2 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 298.4 mg, Sugar 7.5 g
CHRISTMAS POTATO-OYSTER STEW (CHOWDER)
Steps:
- Drain oysters, reserving liquid. Cut through oysters 6 to 8 times. Set aside. Place potato in a medium saucepan; add water and salt. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain, reserving liquid.
- Saute onion and celery in butter in a 3-quart saucepan until tender. Stir in flour and cook 1 minute. Gradually add reserved potato liquid and half-and-half; cook over medium heat, stirring constantly, until the mixture is slightly thickened.
- Stir in cubed potato, oysters, reserved oyster liquid, garlic powder, pepper and parsley. Simmer 8 to 10 minutes or until edges of oysters curl. Garnish, if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
OYSTER CHOWDER
This oyster chowder was one of Amanda Hesser's grandmother's standbys, a recipe untouched over generations and passed along to The Times in 2005. If you have oysters, the rest is fairly straight-forward: Bacon adds smokiness, while milk and potatoes lend creaminess. And, as if that weren't appealing enough, the whole thing is ready in 30 minutes or less.
Provided by Amanda Hesser
Categories dinner, easy, quick, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Spread bacon in a soup pan and place over medium heat. Cook until browned and its fat has rendered. Drain. Discard all but 1 tablespoon of fat and put pan back on the heat. Scrape the onion and celery into the pan and saute until softened. Drop in the potatoes. Add enough water to cover, about 3 cups. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 minutes.
- Take the pan off the heat and, using a masher, lightly crush the potatoes to thicken the chowder. Add the oysters and oyster liquor and season to taste with salt and cayenne pepper. Simmer until the oysters curl, about 5 minutes.
- Pour in the milk (use 2/3 cup if you prefer it less rich), bring to a boil, then shut off the heat. Crumble in the bacon and stir in the parsley.
OYSTER CHOWDER
Categories Soup/Stew Dairy Potato Quick & Easy Bacon Oyster Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 8
Steps:
- Sauté bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes. Transfer 1 tablespoon bacon to small bowl; reserve for garnish.
- Add leeks and thyme to pan; sauté until leeks begin to soften, about 3 minutes. Whisk in flour. Gradually whisk in clam juice, half and half and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add oysters; simmer, uncovered, until oysters are heated through and just firm, about 3 minutes. Season with salt and pepper.
- Ladle chowder into bowls. Sprinkle with reserved bacon and serve.
OYSTER CORN CHOWDER
-Lewy Olfson, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.
Nutrition Facts : Calories 252 calories, Fat 14g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 557mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
OYSTER STEW CHRISTMAS EVE RECIPE
Oyster Stew has always traditionally been served by my mother and her Hollingsworth family roots from Georgia every Christmas Eve. The colors of red and green are very Christmas-like. I hope you enjoy it as much as we do.
Provided by Elaine Ann Foglio
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan over medium heat until it begins to foam.
- Cook and stir the celery, onion, and red bell pepper in the hot butter until soft, about 10 minutes.
- Stir the half-and-half and parsley through the vegetable mixture; season with salt and black pepper.
- Continue cooking until the mixture just begins to boil; add the oysters and any liquid from the can to the stew along with Louisiana-style hot sauce. Bring the mixture to a simmer and cook until the oysters begin to curl, 10 to 15 minutes more.
- Remove the saucepan from heat and allow the stew to sit 5 minutes before serving.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 11.8 g, Cholesterol 114.2 mg, Fat 30.3 g, Fiber 0.8 g, Protein 9.2 g, SaturatedFat 18.5 g, Sodium 209.2 mg, Sugar 1.3 g
CHRISTMAS OYSTER STEW
For years, its been a tradition in my family to eat oyster stew at the start of dinner Christmas night (not Christmas eve). The celery salt and paprika give the stew that red and green Christmas color too. Oyster stew always makes me think of Christmas no matter where or when I eat it. We always had 10 or more people at the table and there were never leftovers of this stew. I still love this recipe and it is my favorite - I've never had anything close, even at fine restaurants.
Provided by Cremon
Categories Christmas
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Melt 2 sticks of butter in a large skillet over medium heat, add the celery and shallots and saute until the shallots are translucent.
- Pour half-and-half into a large pot over medium-high heat. Mix in 2 sticks of butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper and Tabasco sauce. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
- Add celery salt and paprika to each bowl along with a 1 1/2 - 2 tablespoon square of butter from the remaining sticks.
Nutrition Facts : Calories 981.9, Fat 85.6, SaturatedFat 52, Cholesterol 331.5, Sodium 626.4, Carbohydrate 27, Fiber 0.3, Sugar 0.9, Protein 29.2
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