Oyster Chowder

Oyster Chowder 1

I happened to have a couple of cans of water-packed Oysters lurking at the back of my kitchen cupboard for quite a while and I decided to use one of them to make a chowder.  I toyed around with a couple of different recipe ideas and finally settled on this relatively simple preparation…

The Ingredients

  • 1 small can of water-packed Oysters;
  • 1 small Potato, peeled and diced;
  • ¼ cup chopped Celery;
  • ¼ cup finely chopped Onion;
  • ¼ tsp. Celery Seed;
  • 2 tbsp. Butter;
  • 2 tbsp. Flour;
  • ¼ cup White Wine;
  • ½ cup light Cream;
  • Salt and Pepper to taste.

Oyster Chowder 2

First, drain the oysters and reserve the liquid. You may wish to strain this through a filter paper and quickly rinse the oysters to remove any sand. Also, you should taste the liquid for saltiness as some canned oysters are quite briny and you may need to take this into account when seasoning.

Oyster Chowder 3

Put the potato, celery and celery seed into a small pan and cover with water (there should be a little over a cup or so). Put the pan on a moderate flame and simmer until the potato is tender, adding water to keep the contents covered if necessary. When this is done, drain the veggies and save the simmering liquid.

Oyster Chowder 4

Heat the butter in a saucepan over medium heat and then saute the onion until soft. Next, add the flour and stir to make a nice roux, cooking just until the flour loses its raw taste but doesn’t color at all.

Oyster Chowder 5

Add the reserved oyster liquid and simmering fluid (there should be about 1 to 11/2 cups in all) and pour in the wine. Stir until thickened.

Oyster Chowder 6

Add the veggies along with the cream and let simmer gently without boiling for a good fifteen minutes or. Finally add the oysters and cook until they are heated through. Serve garnished with a dusting of paprika and some chopped chives, if you like.

NOTES

This little preparation is delicate but very tasty and makes a nice meal for one, or a small appetizer soup for two or even three. I will probably do a version with fresh oyster sometime but, the truth is, I like oyster so much that when I do manage to lay my hands on the fresh article, I tend to eat them raw…

 

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