Coastal Louisiana Oyster Chowder Recipe

Fresh Louisiana oysters are the highlight of this tasty chowder.

Oyster Chowder recipe Louisiana Kitchen and culture

Dive into this bowl of Louisiana Coastal Oyster Chowder. Photo: Louisiana Kitchen and Culture Magazine

For more than two centuries, oysters have been harvested in the prolific waters of Louisiana, specifically in the southern coastal region. There, the Gulf of Mexico’s salt water meets fresh water, forming a less-salty brine than their counterparts from the East Coast. Louisiana’s unique waterways lend Gulf oysters the tenderness they’re known for.

A tasty addition to any holiday meal, oyster chowder is a great (and delicious) way to introduce people to Louisiana oysters, especially those who are skeptical of these savory bivalves.

Ingredients for Louisiana Oyster Chowder:

  • 1 quart shucked Louisiana oysters
  • 3 cups seafood broth
  • 3 cups half-and-half
  • 2 tablespoons vegetable oil
  • 2 small leeks, chopped
  • 2 celery stalks, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 2 medium russet potatoes, chopped
  • Salt and pepper
  • ½ bunch green onions, chopped

Method of Preparation:

Strain oysters, reserving liquor. If desired, roughly chop oyster meat and set aside. Combine oyster liquor and seafood broth in a large saucepan. Place over medium heat and simmer until liquid has reduced to about 2½ cups, while skimming away any foam that accumulates on the surface. Remove from heat, add half-and-half, and set oyster cream aside until needed.

Heat oil in a Dutch oven over medium. Add leeks and celery; sauté until tender, about 10 minutes. Add garlic and thyme; sauté 2 minutes or until fragrant. Add oyster cream; stir well. Taste; adjust seasoning with salt and pepper. Bring to a low boil over medium-high heat. Reduce heat to medium-low, cover with lid and simmer until potatoes are tender, 10 - 12 minutes.

Add oysters; stir. Right when liquid shows a low boil, immediately remove from heat and let stand 10 minutes. Taste; adjust seasoning. Serve garnished with green onions and hot crusty French bread.

Serves 4 to 6.

Recipe courtesy of Louisiana Kitchen and Culture Magazine.

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