One-Pot Wonders

Flo Rae's Favorite Oyster Chowder

January 24, 2010
4 Ratings
  • Serves 6
Author Notes

My mother in law is born and raised on the Texas coast, and LOVES gulf oysters. She loves my chowder too ... I had been planning to make it this weekend anyhow and as it turns out, it's oyster week on Food52! Kismet! A note on the oyster liquor - it's the juice that the already shucked oysters are in at the seafood counter. Talk your seafood guy out of a pint of it, and don't let him charge you! —aargersi

What You'll Need
  • 2 strips thick cut bacon (I used applewood smoked)
  • 1/2 large sweet onion - diced
  • 1 stalk celery - diced
  • 1 large clove garlic - minced
  • 2 tablespoons butter
  • 4 medium red potatoes - cubed
  • 1 pint oyster liquor
  • 1 cup chicken broth
  • 1 pint heavy cream
  • 1 quart shucked oysters
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons chopped fresh marjoram
  • fresh ground pepper
  1. Cut the bacon into pieces and saute in a large heavy pot until they begin to get brown and crispy.
  2. Add the butter and onion and cook another 2-3 minutes until they start to go clear - you don't want them to brown really. Then add the celery and garlic and cook for a couple more minutes.
  3. Add the oyster liquor, the chicken broth and the cream, then add the potatoes and a couple of grinds of garlic. Simmer until the potatoes are tender.
  4. Once the potatoes are tender, stir in the oysters and the herbs. You may need to turn the heat up a bit, you want it just simmering until the oysters are cooked, not too long maybe 6-7 minutes after it gets back to a simmer. Taste it and maybe add a couple more grinds of pepper.
  5. Serve to your mother in law (or guests) right away!

See what other Food52ers are saying.

  • Sasquash
  • menumaniac
  • aargersi
  • Yunghi

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

4 Reviews

Yunghi February 18, 2010
I made this with clams instead of oysters, and it turned out great! I would however next time add more bacon ( 4 or 6 strips) and potatoes, celery, and bacon. I like my soup thick with lots of stuff in it.
Sasquash January 28, 2010
Flo's fave for a reason.... yummy!
menumaniac January 26, 2010
Now this sounds divine. yum. yum. yum.
aargersi January 27, 2010
it was gone pretty quickly :-)