Manhattan Oyster Chowder
There's no cream in this chowder, but potatoes help to thicken the light broth.
Serves4 (about 1 cup)
SWAP ScoreWhat's this?
Ingredients
- 1 pound oysters and their juice
- 1 tablespoon butter or oil
- 3 slices bacon, diced
- 1 large onions, diced
- 1/2 large bell pepper, seeded and diced
- 1 stalk celery, diced
- 2 medium carrots, peeled and diced
- 3 medium potatoes, peeled, cut into 1 inch cubes
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 15 ounce can diced tomatoes
- 1 teaspoon dried thyme
Directions
- Separate oysters from the juice, making sure to check for any shell remnants. Set aside. Strain oyster juice through a fine sieve and set aside.
- Melt butter or heat oil in a large Dutch oven over medium heat. Add bacon and cook until fat has rendered and bacon has started to crisp up. Remove bacon and set aside on a clean paper towel to drain.
- Turn heat down to medium low. Add onion, bell pepper, celery, carrots and potatoes to the pot and cook stirring frequently until vegetables are soft but not brown, about 10 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add reserved oyster juice, tomatoes (and their juice) and thyme. Simmer until potatoes are tender, about 15 to 20 minutes. If it seems dry, add one cup of water.
- Using a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
- Add oysters and cook just until edges curl, about 2 minutes.
Recipe Tips
Serve with crusty bread to soak up the broth! Add a side salad to round out the meal.
Nutrition Facts
Manhattan Oyster Chowder
Amount Per Serving
Calories 386
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 79mg
26%
Sodium 317mg
13%
Potassium 1340mg
38%
Total Carbohydrates 46g
15%
Dietary Fiber 8g
32%
Sugars 8g
Protein 19g
38%
Vitamin A
48%
Vitamin C
95%
Vitamin D0%
Calcium
10%
Iron
46%
* Percent Daily Values are based on a 2000 calorie diet.
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