Oyster Corn Chowder Recipes

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.

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.

CORN AND OYSTER CHOWDER

Steps:

• Melt the butter in a large heavy saucepan over medium heat. Add the bacon, onions, celery, green pepper and garlic. Saute until the vegetables are soft and the bacon is crisp, 10 to 12 minutes. Remove and discard the garlic. With a slotted spoon transfer the bacon and vegetables to the bowl of a food processor.
• Drain the oysters and reserve the liquor. Add the oysters to the pan and saute just until the edges begin to curl, about 5 minutes. With a slotted spoon, remove the oysters to the food processor. Add the salt, pepper and allspice. Pulse the mixture until the ingredients are coarsely chopped.
• Return the mixture to the saucepan and stir in the reserved oyster liquor.
• Bring to a simmer over medium heat, then stir in the corn, all but one tablespoon of the parsley and the bourbon, if desired. Simmer for five minutes.
• Add the half-and-half, bring to a simmer and serve hot, garnished with a dash of cayenne pepper and the reserved parsley.

OYSTER CHOWDER

Steps:

• In a medium sauce pan, cut up the bacon into small pieces with scissors, cook bacon and leave only one tablespoon of bacon grease and put in the 2 tbsp of margarine and cubed potatoes and 1/4 cup of onion.
• Saute the potatoes and onion in the bacon and butter until becomes soft.
• Add the flour and stir, coating the potatoes and onion.
• Add the oyster and corn liquid and bring to a boil.
• After about 5 minutes, add the corn and oysters, salt and pepper, garlic and milk.
• Stirring constantly, lower the temperature and let simmer for another 5 minutes.
• Make sure that the potatoes are cooked thoroughly and if done add your parsley.
• VIOLA!