Teresa's Recipes
Creamy Oyster Chowder
Immerse yourself in the luxurious flavors of this Creamy Oyster Chowder, a quintessential dish that embodies the essence of coastal cuisine. Each bowl is a warm embrace, featuring tender, briny oysters nestled among hearty potatoes and a colorful medley of sautéed vegetables, all enveloped in a rich, velvety broth. This chowder is perfect for chilly evenings, offering comfort and nostalgia with every spoonful. Historically rooted in New England's fishing communities, chowder was crafted by fishermen using their daily catch, embodying the spirit of resourcefulness and simplicity. Experience the taste of the sea with this delightful homage to coastal culinary traditions.
Ingredients
- 2 tablespoons Butter
- 1, diced Onion
- 2 stalks, diced Celery
- 1, diced Carrot
- 2 cups, diced (about 2 medium potatoes) Potatoes
- 4 cups Chicken broth
- 2 cups Milk
- 1 pint, shucked Fresh oysters
- 1 tablespoon, chopped Fresh thyme
- 2 tablespoons, chopped (for garnish) Fresh parsley
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 320
- Fat: 15g
- Carbs: 30g
- Protein: 12g
- Sodium: 750mg
- Sugar: 3g
Instructions
- In a large pot, melt the butter over medium heat until foamy.
- 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.
- Sprinkle the flour over the softened vegetables and stir to coat evenly, cooking for an additional minute to eliminate the raw flour taste.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps and achieve a smooth consistency.
- 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.
- 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.
- Season with salt and black pepper to taste, adjusting the seasonings as desired.
- Serve the chowder hot, garnished with fresh parsley for a vibrant touch of color and flavor.
Tips
- For a richer flavor, consider using a combination of half-and-half and milk instead of just milk.
- Feel free to add other seafood, such as shrimp or clams, for a mixed seafood chowder.
- If you prefer a thicker chowder, you can mash some of the potatoes before adding the milk.