Oyster Chowder

Lunch / Dinner

Oyster Chowder

If there’s one food that captures the mood of Christmas Eve, it’s Oyster Chowder. Smooth, rich, warm ... this is total splendor without going to a lot of effort. The simple mirepoix — carrots, leeks, and celery — adds depth to the broth. But since it’s simmered for a short period, the vegetables keep their vibrant colors, adding to the soup’s visual appeal, too.


5 cups

Total Time

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Cooking Tip

Take care not to overcook the oysters. The cooking time of 5 minutes is an estimate. They’re done when their edges start to curl.


Preheat broiler to high with rack 6 inches from element.

Melt butter in a sauté pan over medium-high heat until foamy. Add celery and leeks; cook, covered, until vegetables are translucent and softened, 34 minutes.

Add carrots, cream, and milk; simmer until slightly thickened, 3–4 minutes, then season with salt.

Stir in oysters and their liquor, reduce heat to medium-low, and simmer chowder until edges of oysters begin to curl, about 5 minutes more.

Brush baguette slices on both sides with oil; arrange on a baking sheet and broil on both sides until golden. Place one baguette slice in the bottom of each bowl, then ladle soup over; top with parsley and pepper.

Nutritional Facts

Nutritional Facts

Per 11?4 cups

Calories: 545

% Daily Value*

Total Fat 41g 63%

Saturated Fat 23g 114%

Cholesterol 154mg 51%

Sodium 332mg 13%

Carbs 31g 10%

Protein 14g

*Percent Daily Values are based on a 2,000 calorie diet.

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