This rich and flavorful oyster chowder has just the right texture. Not too thick, not too watery, simply a wonderful loaded stew that’s always a crowd-pleaser!
When it comes to seafood stews or chowders, I’m something of a “Goldilocks.” I don’t like them too thick and creamy, nor do I want them to be watery.
Trust me when I say that this oyster chowder is just right. It’s not too heavy, but it will certainly fill you up!
The turkey bacon and onions add rich flavor and aroma while the oysters and potatoes give it great texture. I like to add a hint of cayenne and hot pepper sauce for a little kick.
Did you know that oysters are packed with vitamins and minerals? Thanks to them, this soup a good source of Vitamin A, Vitamin D, Vitamin K, Vitamin B12, Zinc, Copper, Selenium, Iron and Manganese.
I also love that this whole dish comes together in one pot! It’s simple to whip up, and clean-up is a breeze. Which means you can sit back, relax, and enjoy this wonderful chowder.
How to make oyster chowder
Ready to see how this delicious dish comes together?
Step 1: Heat a large Dutch oven over medium-high heat. Once hot, add the turkey bacon and fry until crisp.
Step 2: Add the onions, celery, carrots, cayenne, and bay leaves, then reduce the heat to medium. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
Step 3: Add the flour and stir to combine well. Cook, stirring often to prevent the flour from sticking, for about 10 minutes or until the flour has browned slightly.
Step 4: Add the chicken stock, then turn the heat to high and bring the mixture to a boil.
Step 5: Add the potatoes, reduce the heat, and simmer until the potatoes are tender, about 15 minutes.
Step 6: Add the half and half, then simmer for another 5 minutes.
Step 7: Add the Worcestershire sauce, hot pepper sauce, and oyster liquor, then stir to combine.
Step 8: Add the oysters and cook until just the edges of the oysters begin to curl, about 2 minutes. Remove from heat and discard the bay leaves before serving.
That’s it! I like to garnish my chowder with fresh chopped parsley for a little extra flavor and a nice touch of green.
Variations for this recipe
When it comes to chowders, stews, or gumbos, you can always play around with the recipe. Here are a few ways to modify based on taste and preferences.
Personally, I love adding a little heat to a rich dish like this one. But if you don’t like spice, you can skip the hot pepper sauce and use black pepper instead of cayenne.
If you’re watching your salt intake, use low-sodium chicken stock. You could also make your own chicken bone broth richer flavor.
I like to use turkey bacon to deepen the flavor without adding too much fat. But if you prefer, you could certainly use pork bacon.
Feel free to make this recipe your own!
Storage
Because oysters are easy to overcook, this dish is best served right away. If you find yourself with leftovers, you can store the chowder in an airtight container in the refrigerator for a day or so.
Want to prep this dish in advance so it’s easy to throw together at meal time? No problem!
Follow the recipe like usual until you’ve cooked the potatoes and added the half and half, Worcestershire sauce, and hot pepper sauce. After that, remove from heat, allow the chowder to cool, and store in an airtight container in the refrigerator.
When you’re ready to finish the dish, warm it over low heat. Once hot, add the oyster liquor and the oysters. Be careful not to overcook the oysters.
Other delicious seafood recipes
I love finding fresh new ways to prepare seafood. You can make the dish as light or as hearty as you want, and it’s usually a breeze to throw together.
Here are a few of my favorite recipes I know you’ll love:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Oyster Chowder
Ingredients
- 2 ounces turkey bacon (chopped)
- 1 cup onion (chopped)
- ½ cup celery (chopped)
- ½ cup carrots (chopped)
- ¼ teaspoon cayenne pepper
- 3 bay leaves
- 6 tablespoons flour
- 4 cups chicken stock
- ½ pound gold potatoes (peeled and diced)
- ½ cup fat-free half and half
- ½ teaspoon Worcestershire sauce
- Hot pepper sauce (to taste)
- 16 ounces oysters (shucked, with ½ cup oyster liquor)
- ¼ cup fresh parsley (finely chopped)
Instructions
- Heat a large Dutch oven over medium-high heat. Once hot, add the turkey bacon and fry until crisp.
- Add the onions, celery, carrots, cayenne, and bay leaves, then reduce the heat to medium. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Add the flour and stir to combine well. Cook, stirring often to prevent the flour from sticking, for about 10 minutes or until the flour has browned slightly.
- Add the chicken stock, then turn the heat to high and bring the mixture to a boil.
- Add the potatoes, reduce the heat, and simmer until the potatoes are tender, about 15 minutes.
- Add the half and half, then simmer for another 5 minutes.
- Add the Worcestershire sauce, hot pepper sauce, and oyster liquor, then stir to combine.
- Add the oysters and cook until just the edges of the oysters begin to curl, about 2 minutes. Remove from heat, discard the bay leaves, and top with fresh chopped parsley before serving.
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