Best Oyster Chowder Ever Recipes

Steps:

• Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
• Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
• Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

Steps:

• In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Steps:

• Spread bacon in a soup pan and place over medium heat. Cook until browned and its fat has rendered. Drain. Discard all but 1 tablespoon of fat and put pan back on the heat. Scrape the onion and celery into the pan and saute until softened. Drop in the potatoes. Add enough water to cover, about 3 cups. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 minutes.
• Take the pan off the heat and, using a masher, lightly crush the potatoes to thicken the chowder. Add the oysters and oyster liquor and season to taste with salt and cayenne pepper. Simmer until the oysters curl, about 5 minutes.
• Pour in the milk (use 2/3 cup if you prefer it less rich), bring to a boil, then shut off the heat. Crumble in the bacon and stir in the parsley.

Steps:

• In a medium sauce pan, cut up the bacon into small pieces with scissors, cook bacon and leave only one tablespoon of bacon grease and put in the 2 tbsp of margarine and cubed potatoes and 1/4 cup of onion.
• Saute the potatoes and onion in the bacon and butter until becomes soft.
• Add the flour and stir, coating the potatoes and onion.
• Add the oyster and corn liquid and bring to a boil.
• After about 5 minutes, add the corn and oysters, salt and pepper, garlic and milk.
• Stirring constantly, lower the temperature and let simmer for another 5 minutes.
• Make sure that the potatoes are cooked thoroughly and if done add your parsley.
• VIOLA!

Steps:

• Heat a Dutch oven over medium heat. Add the butter, followed by the celery and leeks. Continue cooking, stirring occasionally, until the vegetables have softened but are not browning, 3 to 5 minutes.
• Add the wine to the vegetables and let reduce by half. Add the potatoes and stir to combine. Add the clam juice, 1 cup water and the reserved oyster liquor. The potatoes will soak up some of the saltiness of the oysters and their liquor, giving them great flavor. Bring to a simmer, cover and continue cooking until the potatoes are tender, 6 to 7 minutes.
• Remove 1 1/2 cups of the soup, blend until smooth in a blender or food processor and return to the pot. Stir in the half-and-half and seafood seasoning. Season with salt and pepper. Bring to a simmer before adding the oysters. Cook just until the oysters begin to curl, 2 to 3 minutes. Remove from the heat and garnish with parsley. Serve with oyster crackers.

Steps:

• Sauté bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes. Transfer 1 tablespoon bacon to small bowl; reserve for garnish.
• Add leeks and thyme to pan; sauté until leeks begin to soften, about 3 minutes. Whisk in flour. Gradually whisk in clam juice, half and half and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add oysters; simmer, uncovered, until oysters are heated through and just firm, about 3 minutes. Season with salt and pepper.
• Ladle chowder into bowls. Sprinkle with reserved bacon and serve.

Steps:

• For the soup:.
• Heat the oil in a large saucepan over high heat and saute the potatoes, celery and onions. Add 6 cups water (1 1/2 liters) and the cream and season with salt and pepper. Add the reserved oyster juices and bring the mixture to a boil.
• Reduce the heat and simmer until the vegetables are nice and tender, about 30 minutes.
• Puree the soup with an immersion blender or in a regular blender until smooth (be careful when blending hot liquids). Pass through a fine sieve if necessary.
• Stir in the butter and chives. Add the oysters just before serving to prevent them from overcooking. Season with more salt and pepper if desired.
• For the bacon and vegetable garnish:.
• Brown the bacon in a skillet over medium-high heat for 3 minutes. Add the celery and onions and saute until soft, about 2 minutes. Add the potato and cook for about 5 minutes.
• To serve, ladle the soup into bowls and add the bacon and vegetable garnish. Drizzle with olive oil and garnish with chervil.