Rating: 5 stars
21 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
25 mins
total:
40 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Cook's Note:

If using fresh oysters, save and use that liquid.

Omit salt if using canned oysters.

Nutrition Facts

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