Creamy Oyster Chowder

Ingredients

Butter

2 tablespoons

Onion

1, diced

Celery

2 stalks, diced

Carrot

1, diced

Potatoes

2 cups, diced (about 2 medium potatoes)

Chicken broth

4 cups

Milk

2 cups

Fresh oysters

1 pint, shucked

Fresh thyme

1 tablespoon, chopped

Fresh parsley

2 tablespoons, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the diced onion, celery, and carrot to the pot. Sauté until the vegetables are tender and fragrant, about 5 minutes, stirring occasionally to prevent browning.
3. Sprinkle the flour over the softened vegetables and stir to coat evenly, cooking for an additional minute to eliminate the raw flour taste.
4. Gradually pour in the chicken broth, stirring constantly to prevent lumps and achieve a smooth consistency.
5. Add the diced potatoes and bring the mixture to a boil. Once boiling, reduce the heat to low and let the chowder simmer until the potatoes are fork-tender, about 10 minutes.
6. Stir in the milk and fresh oysters, along with the chopped thyme. Allow the chowder to cook for another 5 minutes, letting the flavors meld beautifully.
7. Season with salt and black pepper to taste, adjusting the seasonings as desired.
8. Serve the chowder hot, garnished with fresh parsley for a vibrant touch of color and flavor.