Oyster And Mushroom Chowder Recipes

OYSTER MUSHROOM CHOWDER

Steps:

• Fry the mushrooms in 1 tablespoon of oil in a medium pan over medium-high heat, stirring occasionally, until browned. Meanwhile, mix together the water, miso, soy sauce and apple cider vinegar. If you don't have miso, mix together 1/4 cup water with 8 teaspoons soy sauce and 2 teaspoons vinegar. When the mushrooms have browned, pour the sauce over them and cook, stirring, until the liquid has evaporated. Taste and add enough salt make them quite salty like the sea. Remove from heat and set aside.
• In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the onion, celery and thyme and fry until soft and transparent. Add the flour and cook, stirring constantly, for about a minute. Slowly add the non-dairy milk and vegetable stock while whisking to avoid clumps. Bring to a boil, add the potatoes and reduce heat to a simmer. When the potatoes are beginning to soften, add the carrots.
• Once the potatoes and carrots are soft, remove from the heat and add the mushrooms, salt, pepper and lemon or lime juice. Serve garnished with fresh parsley.

BEST OYSTER CHOWDER EVER

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.

MUSHROOM AND POTATO CHOWDER

Steps:

• In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.

OYSTER AND MUSHROOM CHOWDER

Steps:

• Heat oysters in their own liquor below the bloiling point until edges curl.
• Drain, saving the liquor.
• Melt 1 tablespoon butter, blend in flour; add milk gradually, stirring constantly to the boiling point.
• Add cream, shallots, parsley, salt and pepper.
• Heat mushrooms in the remaining butter until hot, but do not brown.
• Add mushrooms, oysters, and oyster liquor to cream sauce.
• Serve hot.

OYSTER CORN CHOWDER

Steps:

• In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.

OYSTER CHOWDER

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.

MUSHROOM CHOWDER

Steps:

• Melt butter in saucepan over medium heat.
• Add mushrooms, onion and garlic.
• Cook about 5 minutes until mushrooms are tender.
• Stir in potatoes, carrot and water.
• Bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender Add corn, milk,and pepper.
• Increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.

RICH & CREAMY MUSHROOM "CLAM" CHOWDER

Steps:

• Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
• Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
• Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
• Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
• Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.