Best Oyster Chowder Ever

Name: Best Oyster Chowder Ever
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 (12 ounce) container shucked oysters, drained with liquid reserved; 1 onion, chopped; 1 potato, diced; 1 cup coarsely chopped broccoli; 1 cup water; ½ cup frozen corn; ¼ cup butter; ¼ cup all-purpose flour; 3 cups milk; salt and ground black pepper to taste

Rating: 4.83 stars

23 Ratings
19 Reviews
6 Photos

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.

By Deborah Norris

Gallery

Recipe Summary

prep:

15 mins

cook:

25 mins

total:

40 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.

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Step 2

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.
Step 3

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.

Cook's Note:

If using fresh oysters, save and use that liquid.

Omit salt if using canned oysters.

Nutrition Facts

Per Serving:

260 calories; protein 12.6g; carbohydrates 24.9g; fat 12.5g; cholesterol 75.9mg; sodium 298.4mg. Full Nutrition

Reviews (19)

Most helpful positive review

Christina

Allstar

12/16/2013

Delicious! I used more of all the veggies than called for (except the onion) so I doubled the cooking water to 2 cups and that worked out great. I used canned oysters and was very happy with how tender and flavorful they were. The recipe didn't specify when to add the liquid from the oysters so I just added it when I added the veggie cooking liquid and milk. Season with salt and pepper and all of the flavors come together beautifully. This is a very tasty simple soup that I will be making again and again YUM! Thanks for sharing.:) Read More

Helpful

(12)

23 Ratings

5 star values: 20
4 star values: 2
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Christina

Allstar

12/16/2013

Helpful

(12)

bflagg

10/04/2015

This recipe is fabulous! I'm surprised there are not more reviews / ratings, and it's so good I want to spread the word. I had canned oysters and creamed corn that were expiring and so looked this up in order to use them. I also added carrots, cauliflower and celery, used 2% milk, and used coconut oil and butter for the roux. This is a seriously good recipe that lends itself to modifications, quick and easy. I will be trying with fresh oysters in the future. Read More

Helpful

(6)

elpescador

10/05/2014

Good stuff!! I added 1 1/2 cup water to vegetables. Plus 1/3 cup crimini mushrooms chopped.And since I didn't have enough oysters I added 8 oz of freshly caught fresh water striped bass cubed.Many possibilities to this base creamy chowdah?? Read More

Helpful

(3)

AliG

01/12/2016

This was really delicious. The only thing I did differently was cook the vegetables in chicken broth and put the oysters (juice too) in the soup at the end and cooked for 10 minutes instead of at the beginning. Super easy. My family loved it especially my husband who loves oyster stew. Next time I will add more vegetables. Read More

Helpful

(2)

Agnieszka

01/02/2016

Amazingly delicious!!! I made it as written and even my 2- and 5-year-olds are it (minus the oysters). The exciting thing about this recipe is that it is a good starting point for other variations (fish chowder seafood chowder etc.). Read More

Helpful

(1)

Georgina Paredes

09/26/2017

I used cauliflower instead and some celery salt. It was delicious Read More

Helpful

(1)

notmarriedanymore

12/25/2017

Great flavor a little short on corn and potatoes for my taste. Added shrimp as the container of oysters I had was not the 12 oz size Read More

Helpful

(1)

2bara

07/06/2015

I made this yesterday. Even my 8-year old grandson loved it! I used 1 cup heavy cream and 2 cups milk. Instead of frozen corn I cut fresh corn off the cob. My son suggested next time I should add pieces of cooked bacon. Yum! Read More

Helpful

(1)

Gail Maloney

12/31/2014

Wow!!! What a great recipe. I happened to have carrots and celery so added both in addition to the other veggies. Had to ad an extra cup of water to cook them in but it worked nicely into the soup! The vegetable water just makes the soup so tasty. This is now our Oyster Chowder Recipe!!! Read More

Helpful

(1)

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Best Oyster Chowder Ever

Servings Per Recipe: 6
Calories: 259.5

% Daily Value *

protein: 25 %

carbohydrates: 8 %

dietary fiber: 8 %

sugars:

fat: 19 %

saturated fat: 36 %

cholesterol: 25 %

vitamin a iu: 13 %

niacin equivalents: 36 %

vitamin b6: 17 %

vitamin c: 43 %

folate: 11 %

calcium: 20 %

iron: 33 %

magnesium: 26 %

potassium: 16 %

sodium: 12 %

thiamin: 23 %

calories from fat:

*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.