Oyster and Corn Chowder

Oyster and Corn Chowder can be made easily with ready-to-use shucked oysters and is hearty and warming for a chilly day.

Oyster and Corn Chowder

This is a great quick and easy chowder you can make to serve as part of a first course, or in larger portions as a soup or soup and salad meal.

I love chowders in winter and find them to be particularly appealing following an afternoon of shopping, especially at the holidays, when I am coming in from the cold and not interested in too involved of a meal. It warms me right up, and takes the burden out of having to make something more involved when I am worn out from the crowds. It comes together pretty fast and is ever so simple.  I like a big steaming bowl along with some oyster crackers.

I hope you enjoy!


Oyster and Corn Chowder

by Sue Lau | Palatable Pastime

Oyster and Corn Chowder

  • Servings: 4
  • Difficulty: easy
  • Print

Oyster and Corn Chowder

  • 1 large carrot, diced
  • 2 ribs celery, diced
  • 1 large onion, chopped
  • 2 fresh bay leaves
  • 3 slices bacon, chopped
  • 1/2 teaspoon dry thyme
  • 1 tablespoon olive oil
  • 1-1/2 pounds gold potatoes, diced
  • 32 fluid ounces clam juice or broth
  • 1 pint shucked oysters, liquid drained and reserved
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh or frozen corn
  • 2 tablespoons chopped Italian parsley
  • 12 ounces evaporated milk
  • 1/4 cup cornstarch


  1. Saute carrots, celery, onion, bacon, bay leaves and thyme in oil in a large heavy pot until bacon renders its fat and vegetables become soft, about 10 minutes.
  2. Stir in diced potatoes, clam juice, liquid from oysters, salt, and black pepper.
  3. Bring soup to a boil then reduce heat and simmer for 15-20 minutes or until potatoes are fork tender.
  4. Whisk together the evaporated milk with cornstarch and add to chowder with the drained oysters, corn and parsley.
  5. Bring chowder to a boil and cook one minute, stirring constantly, until chowder thickens slightly; then continue heating until oysters firm up a bit, a couple minutes more (but do not overcook).
  6. Check seasonings (salt) and garnish with additional parsley if desired.

From the kitchen of palatablepastime.com

Oyster and Corn Chowder

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