Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 cups shucked oysters with their liquor
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion, celery, and garlic. Cook until the vegetables are soft and translucent, stirring occasionally.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming.
5. Add the whole milk, bay leaf, thyme, paprika, black pepper, and salt. Stir to combine.
6. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the chowder has thickened slightly.
7. Add the shucked oysters with their liquor and cook for 3-5 minutes, or until the oysters are just cooked through.
8. Remove the bay leaf and use an immersion blender to blend the chowder until it is mostly smooth (optional).
9. Stir in the heavy cream and chopped parsley. Taste and adjust seasoning as needed.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 19g
Carbohydrates: 22g
Protein: 22g
Sodium: 800mg
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Substitute half-and-half for heavy cream for a lighter version.
- Use dried parsley instead of fresh parsley.
Variations:
- Add diced potatoes or corn to the chowder for extra texture and flavor.
- Use smoked oysters for a smoky twist on the classic recipe.
- Add bacon or pancetta for a salty, savory flavor.
Tips and tricks:
- Be sure to rinse the shucked oysters thoroughly before adding them to the chowder.
- If you don't have an immersion blender, you can use a regular blender to puree the chowder in batches.
- Serve the chowder with oyster crackers or crusty bread for dipping.
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, garnished with a sprinkle of chopped parsley and a few oyster crackers.
Garnishes:
Chopped fresh parsley, oyster crackers, croutons, or a drizzle of olive oil.
Pairings:
Serve the chowder with a crisp green salad or a side of crusty bread.
Suggested side dishes:
Green salad, crusty bread, roasted vegetables, or a side of steamed rice.
Troubleshooting advice:
- If the chowder is too thick, add more broth or milk to thin it out.
- If the chowder is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the oysters until they are just cooked through to avoid overcooking and toughening them.
- Store leftover chowder in the refrigerator and consume within 3 days.
Food history:
Oyster chowder is a classic New England dish that dates back to the early 19th century. It was originally made with salt pork, onions, potatoes, and oysters, and was a staple of the working-class diet in coastal towns.
Flavor profiles:
Creamy, savory, briny, slightly sweet.
Serving suggestions:
Serve the chowder as a main course for lunch or dinner, or as a starter for a seafood-themed meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A