Best 3 Oyster And Spinach Chowder Recipes
Indulge in a delightful culinary journey with our collection of oyster and spinach chowder recipes. These heartwarming and savory soups are perfect for chilly days, combining the briny sweetness of oysters with the earthy goodness of spinach. Whether you prefer a classic preparation or a more contemporary twist, our recipes offer a range of flavors to satisfy every palate.
From the traditional New England-style chowder, brimming with creamy broth, plump oysters, and tender vegetables, to the innovative Asian-inspired chowder, featuring a tantalizing blend of soy sauce, ginger, and lemongrass, our recipes cater to diverse culinary preferences.
For those seeking a quick and easy weeknight meal, our simplified chowder recipe offers a streamlined approach without compromising on taste. And for those who enjoy the finer things in life, our luxurious chowder recipe, featuring premium ingredients and a touch of extravagance, is sure to impress.
Whether you're a seasoned cook or a novice in the kitchen, our recipes provide clear instructions and helpful tips to ensure a successful culinary experience. So gather your ingredients, heat up your stove, and let's embark on a delectable journey into the world of oyster and spinach chowder.
BEST OYSTER CHOWDER EVER
You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.
Provided by Deborah Norris
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 24.9 g, Cholesterol 75.9 mg, Fat 12.5 g, Fiber 2 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 298.4 mg, Sugar 7.5 g
OYSTERS ROCKEFELLER CHOWDER
Steps:
- Shuck oysters and reserve liquor. Cook bacon, reserve fat, dice bacon. Peel the potato, cut into 1/4-inch cubes, and hold in water. In large saute pan, heat bacon fat; add shallots and saute. Add liqueur and flambe. Add the bacon and the spinach, and saute briefly. Add heavy cream, oyster liquor, potato cubes, white pepper, nutmeg and salt. Bring to a boil and reduce heat to low, simmer for 3 minutes. Adjust seasonings if necessary. Sprinkle with cheddar and serve with oyster crackers.
OYSTER CHOWDER
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 straight-forward: Bacon adds smokiness, while milk and potatoes lend creaminess. And, as if that weren't appealing enough, the whole thing is ready in 30 minutes or less.
Provided by Amanda Hesser
Categories dinner, easy, quick, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
- Don't overcook the oysters. They should be cooked just until they are opaque and tender.
- Use a good quality fish stock. This will add depth of flavor to the chowder.
- Don't be afraid to experiment with different ingredients. You can add other vegetables, such as potatoes, carrots, or celery, to the chowder. You can also add different herbs and spices, such as thyme, bay leaves, or paprika.
- Serve the chowder hot with crusty bread or crackers.
Conclusion:
Oyster and spinach chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give this chowder a try. You won't be disappointed!
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