Oyster Chowder
This creamy chowder is packed with oyster bits and potatoes. The flavor comes from the “holy trinity” of bell peppers, celery, and onion, with garlic and thyme for good measure.
Ingredients
- Green Peppers - 1/2, chopped
- Celery Stalk - 1, chopped
- Yellow Onion - 1/2, chopped
- Unsalted Butter - 1/2 cup
- Garlic - 1 level teaspoon, chopped
- Flour - 2 tablespoons
- Bay Leaf - 1
- Thyme - 1/4 teaspoon
- Dry white wine - 1 cup
- Oyster Water - 2 cups (juices from freshly opened oysters, plus water to make 2 cups)
- Oysters - 2 cups
- Potatoes - 2 medium, diced
- Heavy (whipping) cream - 2 cups
- Parsley - 1 tablespoon, chopped
- Salt and freshly ground pepper to taste
Instructions
Saute the green pepper, celery, and onion in butter until transparent. Add the garlic, flour, bay leaf, and thyme and simmer briefly. Add the wine and oyster water. Cook until the vegetables are tender, about 15 minutes. Meanwhile, in another pan, blanch the oysters in their own juices just until their edges ruffle. Do not overcook. Dice and set aside. Strain the oyster juice through a double layer of cheesecloth and reserve. Boil the potatoes in lightly salted water until just tender; drain. Add the poached diced oysters and potatoes to the vegetables in the oyster water. Add the strained oyster juice, cream, and parsley. Simmer for 2 minutes. Adjust seasonings and serve.
