Ingredients with Measurements:
- 2 cans of smoked oysters (3.75 oz each)
- 4 slices of bacon, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups of potatoes, diced
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 tsp of dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the diced potatoes, chicken broth, and dried thyme to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
4. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.
5. Add the smoked oysters (including the oil from the cans) and heavy cream to the pot. Simmer for an additional 5-10 minutes until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh parsley and the crispy bacon.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 23g
Carbohydrates: 17g
Protein: 10g
Sodium: 900mg
Substitutions for ingredients:
- You can use fresh oysters instead of canned, but you will need to smoke them yourself or buy pre-smoked oysters.
- You can use vegetable broth instead of chicken broth for a vegetarian version of this recipe.
- You can use half-and-half instead of heavy cream for a lighter version of this recipe.
Variations:
- Add chopped celery and carrots to the soup for extra flavor and nutrition.
- Use different herbs, such as rosemary or oregano, instead of thyme.
- Add a splash of white wine to the soup for extra depth of 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, you can use a potato masher to mash the potatoes and oysters instead.
- For a thicker chowder, you can add a roux (equal parts flour and butter) to the soup before adding the oysters and cream.
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 medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the chowder in individual bowls, garnished with chopped fresh parsley and crispy bacon.
Garnishes:
Chopped fresh parsley and crispy bacon
Pairings:
- Serve with crusty bread or oyster crackers.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Green salad with vinaigrette dressing
- Roasted vegetables, such as Brussels sprouts or asparagus
Troubleshooting Advice:
- If the soup is too thick, you can add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, you can add a roux (equal parts flour and butter) to thicken it.
Food Safety Advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Chowder is a type of soup that originated in North America, specifically in New England. It typically contains seafood, potatoes, and cream.
Flavor Profiles:
- Smoky, creamy, savory
Serving Suggestions:
- Serve as a main dish for lunch or dinner.
- Serve as an appetizer or first course for a seafood-themed meal.
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