Best 5 Oyster Mushroom Chowder Recipes

BEST OYSTER CHOWDER EVER

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.

OYSTER MUSHROOM CHOWDER

Steps:

• Fry the mushrooms in 1 tablespoon of oil in a medium pan over medium-high heat, stirring occasionally, until browned. Meanwhile, mix together the water, miso, soy sauce and apple cider vinegar. If you don't have miso, mix together 1/4 cup water with 8 teaspoons soy sauce and 2 teaspoons vinegar. When the mushrooms have browned, pour the sauce over them and cook, stirring, until the liquid has evaporated. Taste and add enough salt make them quite salty like the sea. Remove from heat and set aside.
• In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the onion, celery and thyme and fry until soft and transparent. Add the flour and cook, stirring constantly, for about a minute. Slowly add the non-dairy milk and vegetable stock while whisking to avoid clumps. Bring to a boil, add the potatoes and reduce heat to a simmer. When the potatoes are beginning to soften, add the carrots.
• Once the potatoes and carrots are soft, remove from the heat and add the mushrooms, salt, pepper and lemon or lime juice. Serve garnished with fresh parsley.

OYSTER AND MUSHROOM CHOWDER

Steps:

• Heat oysters in their own liquor below the bloiling point until edges curl.
• Drain, saving the liquor.
• Melt 1 tablespoon butter, blend in flour; add milk gradually, stirring constantly to the boiling point.
• Add cream, shallots, parsley, salt and pepper.
• Heat mushrooms in the remaining butter until hot, but do not brown.
• Add mushrooms, oysters, and oyster liquor to cream sauce.
• Serve hot.

RICH & CREAMY MUSHROOM "CLAM" CHOWDER

Steps:

• Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
• Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
• Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
• Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
• Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.

OYSTER MUSHROOM CHOWDER RECIPE

Steps:

• * Alternate Mushrooms: Shaggy Parasol Mushroom Melt 2 tablespoons of the butter in a large saucepan. Add the mushrooms and onions, and cook for 3 minutes or until tender. Remove with a slotted spoon and keep warm. Add the remaining 2 tablespoons butter to the pan and slowly cook the potato cubes for 10 minutes or until tender. Gradually stir in the milk. Add the salt, pepper, mace, Tabasco, and thyme. Allow this to come to a boil, then remove the pan from the heat. In a mixing bowl, combine the egg yolks, sherry, and half and half and slowly blend the mixture into the chowder. Add the onions and mushrooms and heat almost, but not quite, to a boil. Taste to correct the flavoring. Serve at once in soup plates. Float the bread cubes in the soup and sprinkle with parsley. This recipe yields 4 first course servings.