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.
NEW ENGLAND CORN CHOWDER
While not as famous as New England's clam chowder, this corn chowder recipe is every bit as delicious. It's perfect after a cold day.
Provided by John Mitzewich
Categories Soup
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a heavy-bottom soup or saucepot, sauté the bacon in the butter on medium heat until the bacon is cooked, but not crisp. Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well.
- Bring up to a gentle simmer, reduce heat to low and cook, occasionally stirring, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and serve immediately.
Nutrition Facts : Calories 295 kcal, Carbohydrate 46 g, Cholesterol 21 mg, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, Sodium 478 mg, Sugar 10 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
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
OYSTER-CORN CHOWDER
Clam chowder, New England's signature seafood dish, derives its name from chaudière, the French word for "cauldron." The saltiness of clams and salt pork varies; taste the soup before serving and season if needed.
Categories seafood classic soup oysters Chowder Oyster new england seafood soup
Time 1h10m
Yield 8 cups
Number Of Ingredients 10
Steps:
- Drain oysters, reserving the liquid in a bowl. In clean saucepot, cook bacon over medium heat until lightly browned. With slotted spoon, remove bacon to paper towels. Add onion to drippings in pot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour and pepper until blended; cook 1 minute. Gradually stir in clam broth until smooth. Add potatoes; heat to boiling. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes. Stir in half-and-half. Stir in oyster liquid and 2 cups fresh corn kernels.
- Heat just to a simmer over medium heat. Stir in oysters and cook, stirring frequently, until oysters' edges curl and centers are firm, 3 to 4 minutes. Stir in bacon. Taste for seasoning; add salt as needed. Makes 8 cups. Nutritional information is based on one cup.
Nutrition Facts : Calories 284 calories
NEW ENGLAND OYSTER AND CORN CHOWDER DRESSING
Make and share this New England Oyster and Corn Chowder Dressing recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan of boiling salted water, cook the potatoes over med-high heat until just tender, 15-20 minutes.
- Drain and rinse under cold running water; peel potatoes, if you wish; cut them into 1/2-inch cubes.
- Meanwhile, in a large skillet, cook bacon over medium heat, turning until lightly browned and crisp, 8-10 minutes.
- Remove with tongs and drain bacon on paper towels; crumble when cool; reserve fat in skillet.
- Add onion, celery, red bell pepper, and thyme to the bacon fat in the skillet; cook, stirring often, until the onion is softened and beginning to color, about 8 minutes.
- Scrape the vegetable mixture into a large bowl; mix in the crackers, crumbled bacon, cooked potatoes, corn, and parsley.
- Gradually stir in the cream, reserved oyster juices, eggs, and about 1/2 cup broth, until the stuffing is evenly moistened but not soggy.
- Season with salt and pepper; let stand 15 minutes, stirring occasionally, allowing the crackers to absorb the liquid.
- Add the oysters and mix gently; transfer to a lightly buttered casserole; drizzle with 1/2 cup broth, cover, and bake at 350° for 30 minutes (uncover the last 15 minutes for a crustier top).
Nutrition Facts : Calories 475.8, Fat 29.3, SaturatedFat 13.1, Cholesterol 121.3, Sodium 712.2, Carbohydrate 41.3, Fiber 3, Sugar 2.6, Protein 12.8
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.
HEARTY NEW ENGLAND OYSTER CHOWDER WITH RIVELS
I revised an Oyster Chowder recipe given to me by a friend and came up with this hearty Oyster Chowder with Rivels (small dumplings). It's quick and easy to make and very filling. Please note: the quantity of the ingredients is an approximation because I don't normally measure ingredients when I cook.
Provided by Crafty Lady 13
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a stock pot saute onions in butter. Add oysters and saute for additional 3 - 4 minutes. Add milk, potatoes, parsley, basil, salt and pepper.
- As chowder is cooking, make rivels. Beat together egg, milk, salt, pepper and parsley. Add enough flour to form a soft dough. Bring chowder to a slow boil and drop small bits of dough into the chowder, stirring occasionally. (I use two small spoons, one to scoop up a little dough and the other to scrape the dough off the spoon into the chowder.) These will turn into little dumplings otherwise known as rivels.
- Simmer until potatoes are cooked through. If you wish to thicken the chowder, mix 3 tablespoons flour with 1/3 cup milk to make a smooth paste. Slowly add a little bit at a time to chowder stirring constantly until chowder thickens.
Nutrition Facts : Calories 578.3, Fat 23.9, SaturatedFat 13.7, Cholesterol 163.1, Sodium 481.8, Carbohydrate 65.4, Fiber 4.3, Sugar 2.2, Protein 25.9
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