OYSTER CHOWDER WITH BACON AND SPINACH RECIPES

OYSTER AND SPINACH CHOWDER RECIPE | ALLRECIPES

Oyster and Spinach Chowder Recipe | Allrecipes image

This is my take on the oyster stew that my mom used to make when I was a child. I kind of gussied it up a bit by adding some fresh veggies, thickening the soup, and adding cheese.

Provided by Raoulysgirl

Categories Soups, Stews and Chili Recipes Chowders

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2 quarts

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 large green onions, sliced
1 cup sliced fresh mushrooms
1 bunch fresh baby spinach leaves, rinsed and drained
5 cups milk, divided
½ cup all-purpose flour
2 cups chicken broth
3 (8 ounce) cans whole oysters
1 cup shredded Cheddar cheese

Steps:

Heat olive oil in a large saucepan over medium-high heat. Saute the chopped onion, green onion, and mushrooms until tender. Stir in the spinach a handful at a time and cook to wilt.
Whisk together 2 cups of milk with the flour in a small bowl. Pour into saucepan, and add remaining milk and chicken broth. Cook over medium heat until thickened. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted.

Nutrition Facts : Calories 169.1 calories, CarbohydrateContent 13.4 g, CholesterolContent 48.8 mg, FatContent 7.8 g, FiberContent 1.1 g, ProteinContent 11.4 g, SaturatedFatContent 3.8 g, SodiumContent 186.7 mg, SugarContent 5.5 g

OYSTER CHOWDER RECIPE - NYT COOKING

Oyster Chowder Recipe - NYT Cooking image

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

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 pound bacon, cut into 1/4-inch strips
1 cup chopped onion
1 cup chopped celery hearts
3 white potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
14 to 16 large oysters and their liquor
Salt
Cayenne pepper
2/3 to 1 cup milk
1 tablespoon chopped Italian parsley

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.

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