Coastal Louisiana Oyster Chowder Recipe
Fresh Louisiana oysters are the highlight of this tasty chowder.
This oyster chowder dish is perfect anytime of year but it also makes for a tasty addition to any holiday meal. We sugguest always using the freshest Louisiana-caught oysters. Recipe courtesy of Louisiana Kitchen and Culture Magazine.
- 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.
When buying seafood, make sure to check labels to ensure that you're buying domestic product, from Louisiana if available. U.S. seafood tastes better and it's regulated by the FDA, so it's always safe.