Canned Oyster and Bacon Chowder Recipe

Ingredients with Measurements:
- 4 slices of bacon, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (14.5 ounces) chicken broth
- 1 can (8 ounces) whole kernel corn, drained
- 1 can (8 ounces) cream-style corn
- 1 can (8 ounces) oysters, drained
- 1 cup half-and-half
- Salt and pepper to taste
- Chopped fresh parsley for garnish

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener

Step-by-step instructions:

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.

2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.

3. Sprinkle the flour over the onion and garlic mixture and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.

4. Add the diced tomatoes, chicken broth, whole kernel corn, and cream-style corn to the pot. Stir to combine.

5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.

6. Add the drained oysters and half-and-half to the pot. Stir to combine.

7. Season the chowder with salt and pepper to taste.

8. Simmer the chowder for an additional 5-10 minutes, or until the oysters are heated through.

9. Serve the chowder hot, garnished with chopped fresh parsley and the reserved crispy bacon.


- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 290
- Fat: 14g
- Carbohydrates: 28g
- Protein: 13g

Substitutions for ingredients:
- Turkey bacon can be substituted for regular bacon
- Fresh oysters can be used instead of canned oysters
- Heavy cream can be used instead of half-and-half for a richer chowder

Variations:
- Add diced potatoes to the chowder for a heartier meal
- Use shrimp instead of oysters for a seafood chowder
- Add diced carrots and celery for extra vegetables

Tips and tricks:
- Be sure to drain the canned oysters before adding them to the chowder
- Use a wooden spoon or spatula to stir the chowder to prevent the oysters from breaking apart
- For a thicker chowder, add more flour to the onion and garlic mixture

Storage instructions:
- Store leftover chowder in an airtight container in the refrigerator for up to 3 days

Reheating instructions:
- Reheat the chowder in a pot over low heat, stirring occasionally, until heated through

Presentation ideas:
- Serve the chowder in individual bowls with a slice of crusty bread on the side

Garnishes:
- Chopped fresh parsley
- Crispy bacon

Pairings:
- Crusty bread
- Salad

Suggested side dishes:
- Garlic bread
- Roasted vegetables

Troubleshooting advice:
- If the chowder is too thin, add more flour to the onion and garlic mixture to thicken it up
- If the chowder is too thick, add more chicken broth or half-and-half to thin it out

Food safety advice:
- Be sure to cook the chowder to an internal temperature of 165°F to ensure it is safe to eat

Food history:
- Chowder is a type of soup that originated in the coastal regions of North America, particularly in New England. It traditionally contains seafood, potatoes, and cream.

Flavor profiles:
- Creamy
- Savory
- Smoky

Serving suggestions:
- Serve the chowder as a main course for lunch or dinner

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Taste: Savory, Salty, Smoky, Creamy