Coastal comfort
Creamy potato & oyster chowder
A small pot of potato, celery and oysters, finished with cream. The oyster liquor is optional and must be cooked too.
4 bowls · 40 minutes
Cook oysters thoroughly. Keep refrigerated at 40°F (4°C) or colder. Raw or undercooked oysters can cause serious illness. These recipes use fully cooked oysters. For cooked shellfish, reach 145°F (63°C) for 15 seconds. Timing is a guide; verify the food. Public-health cooking guidance ↗
Ingredients
- 1 pint (about 475 ml) shucked oysters, held cold
- 2 tablespoons (28 g) unsalted butter
- 1 small onion, diced
- 1 celery stalk, diced
- 2 medium potatoes (about 450 g), peeled and cut into 1/2-inch cubes
- 2 cups (475 ml) low-sodium vegetable stock
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 bay leaf; salt, black pepper and chopped parsley
Method
- Melt butter in a pot. Cook onion and celery for 5 minutes until softened.
- Add potatoes, stock and bay leaf. Simmer 15-20 minutes, until potatoes are tender.
- Stir in milk and cream. Add the oysters and any carefully strained oyster liquor. Bring to a gentle boil and boil for at least 3 minutes, stirring so the milk does not catch.
- Check the largest oysters reach 145°F (63°C) for 15 seconds and are plump and opaque. Continue cooking as needed. Remove the bay leaf, season to taste and finish with parsley.
Warm milk is not enough to cook oysters. Bring the pot back to the stated cooking point after adding them.
Original recipe developed for this site. Not kitchen-tested; yields and timing are starting estimates. Contains shellfish. Check ingredient labels for milk, wheat, egg, soy and other allergens. Refrigerate leftovers promptly and use within 3-4 days; never leave perishable food out over two hours (one hour above 90°F / 32°C).
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