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Oyster Chowder

Blustery day? Warm up the crowd with a pot of this tasty chowder, brimming with succulent oysters.

Total Time

Servings

Ingredients

  • 3 cups milk
  • 2 (8 oz) cans Chicken of the Sea┬« Whole Oysters with liquid
  • 2 Tablespoons butter
  • 1 small onion, finely chopped or grated
  • 2 Tablespoons parsley, finely chopped (or 1 tablespoon, if using dried)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt, or to taste
  • black pepper, to taste
  • ground cayenne, to taste
  • 1/3 cup all-purpose flour
  • 2 Tablespoons chopped parsley
  • Serving options: chili flakes, hot sauce, crackers, bread

Nutrition Facts

calories
183
total fat
9.5g
saturated fat
5.1g
trans fat
0.2g
cholesterol
56mg
sodium
529mg
total carbohydrates
15g
fiber
1g
total sugars
7g
protein
9g
vitamin d
1%
calcium
18%
iron
26%
potassium
8%

Instructions

  1. In a sauce pan, bring milk to a low boil.
  2. As milk is heating, strain oysters and set aside, saving liquid.
  3. In another pot, heat butter, onion and parsley over low heat until soft and translucent.
  4. Add Worcestershire sauce, salt, pepper, and cayenne to onion and parsley.
  5. Add the oyster liquid and stir constantly as it comes up to temp.
  6. Whisk in flour and continue stirring to thicken.
  7. Add oysters, simmering until edges curl, about 5 minutes. Do not overcook.
  8. When milk is heated, add to oysters and until stew is well blended and thickened. Whisk to remove any flour lumps.
  9. Garnish with chopped parsley. Serve with chili flakes, hot sauce, crackers, or crusty bread.

Nutrition Facts

calories
183
total fat
9.5g
saturated fat
5.1g
trans fat
0.2g
cholesterol
56mg
sodium
529mg
total carbohydrates
15g
fiber
1g
total sugars
7g
protein
9g
vitamin d
1%
calcium
18%
iron
26%
potassium
8%
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