Oyster and Spinach Chowder

4.5
(38)

This is my take on the oyster stew that my mom used to make when I was a child. I kind of gussied it up a bit by adding some fresh veggies, thickening the soup, and adding cheese.

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Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
12
Yield:
2 quarts

Ingredients

  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 2 large green onions, sliced

  • 1 cup sliced fresh mushrooms

  • 1 bunch fresh baby spinach leaves, rinsed and drained

  • 5 cups milk, divided

  • ½ cup all-purpose flour

  • 2 cups chicken broth

  • 3 (8 ounce) cans whole oysters

  • 1 cup shredded Cheddar cheese

Directions

  1. Heat olive oil in a large saucepan over medium-high heat. Saute the chopped onion, green onion, and mushrooms until tender. Stir in the spinach a handful at a time and cook to wilt.

  2. Whisk together 2 cups of milk with the flour in a small bowl. Pour into saucepan, and add remaining milk and chicken broth. Cook over medium heat until thickened. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted.

Nutrition Facts (per serving)

169 Calories
8g Fat
13g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 169
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 19%
Cholesterol 49mg 16%
Sodium 187mg 8%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 6g
Protein 11g
Vitamin C 13mg 63%
Calcium 246mg 19%
Iron 5mg 28%
Potassium 497mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.