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Fresh oysters mixed with potatoes and corn in a cream base make the best oyster chowder ever.
This ultra-creamy chowder is packed with plump oysters and tender fingerling potatoes, along with extra-smoky bacon.
This oyster chowder was one of Amanda Hesser’s grandmother’s standbys, a recipe untouched over generations and passed along to The Times in 2005. If you have oysters, the rest is fairly...
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.
Oyster chowder is a homely, inviting meal that is hard to resist on a cold night. The creaminess combines deliciously with the potato, bacon, and oysters. The best part about this recipe is that the seafood comes from a can, so there’s no need for seafood preparation - a chore that many dislike.
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...
Oyster chowder is a bit heartier and typically includes heavy cream, potatoes, bacon (though I substitute butter), and some other root vegetables. Both are fantastic in their own way!
With briny oysters, rich cream (okay half & half) and savory thyme, this is a tasty and unique soup. Versatile. Oyster Chowder can work as a special first course soup or also as a hearty and tasty main dish soup. Special. Seafood is always special, so this soup is perfect for a holiday or company dinner.
Hearty, flavorful, and full of meaty oysters, that is how I love my chowders. This delicious recipe will have you ladling endless bowls of chowder, enhanced with a delicious seaweed butter-infused broth, a vegetable faux-roux, and a line-up of colorful toppings. What makes a good oyster chowder?
Add oysters; simmer, uncovered, until oysters are heated through and just firm, about 3 minutes. Season with salt and pepper. Step 3. Ladle chowder into bowls. Sprinkle with reserved bacon and...