Oyster and Corn Chowder Recipe

Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups fresh or frozen corn kernels
- 1 cup heavy cream
- 1 pound shucked oysters, drained
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish

Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or blender

Step-by-step instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and garlic, and cook until the vegetables are soft and translucent, about 5 minutes.

2. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes, stirring constantly.

3. Gradually whisk in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Add the corn kernels and bring the mixture to a simmer.

4. Reduce the heat to low and let the soup simmer for 10-15 minutes, until the corn is tender.

5. Using an immersion blender or a regular blender, puree the soup until smooth.

6. Return the soup to the pot and stir in the heavy cream. Add the drained oysters and cook for 2-3 minutes, until the oysters are just cooked through.

7. Season the soup with salt and freshly ground black pepper, to taste.

8. Ladle the soup into bowls and garnish with chopped parsley.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe makes 4-6 servings.

Nutritional information:
Calories: 420
Fat: 26g
Carbohydrates: 30g
Protein: 18g
Sodium: 600mg

Substitutions for ingredients:
- Instead of fresh or frozen corn, you can use canned corn.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of shucked oysters, you can use canned oysters.

Variations:
- Add diced potatoes to the soup for a heartier version.
- Use bacon instead of butter for a smoky flavor.
- Add diced carrots and/or red bell pepper for extra color and flavor.

Tips and tricks:
- Be careful not to overcook the oysters, as they can become tough and rubbery.
- If you don't have an immersion blender or regular blender, you can use a potato masher to puree the soup.
- For a thicker soup, add more flour or use less broth.

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

Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped parsley on top.

Garnishes:
Chopped fresh parsley, crumbled bacon, or oyster crackers.

Pairings:
Crusty bread or a side salad.

Suggested side dishes:
Roasted vegetables or a baked potato.

Troubleshooting advice:
If the soup is too thick, add more broth or milk. If it's too thin, simmer it for a few more minutes to reduce the liquid.

Food safety advice:
Be sure to cook the oysters thoroughly to avoid foodborne illness.

Food history:
Chowder is a type of soup that originated in the Northeastern United States in the 18th century. It typically contains seafood, potatoes, and cream.

Flavor profiles:
Creamy, savory, and slightly sweet.

Serving suggestions:
Serve the soup as a main course for lunch or dinner.

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Taste: Savory, Creamy, Sweet, Umami, Briny