Smoked Oyster and Corn Chowder
40% authentic · Fusion
A creative twist on clam chowder, using smoked oysters for a unique flavor and corn for sweetness, creating a richer, slightly smoky profile.
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Ingredients
- Smoked Oysters (canned)2 (3.75 oz) cans
- Butter2 tbsp
- Yellow Onion1 small
- Garlic2 cloves
- All-purpose Flour3 tbsp
- Chicken Broth3 cups
- Milk1 cup
- Potatoes (Yukon Gold)1 medium
- Corn Kernels (fresh or frozen)1 cup
- Saltto taste
- Black Pepperto taste
- Water1 cup
Steps
- 1
Drain smoked oysters, reserving any oil from the can. Roughly chop the oysters.
- 2
Melt butter in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- 3
Add minced garlic and cook for 1 minute until fragrant.
- 4
Stir in flour and cook for 1-2 minutes, stirring constantly.
- 5
Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly.
- 6
Add diced potatoes and corn. Cook until potatoes are tender, about 15-20 minutes.
- 7
Stir in the chopped smoked oysters and cook for 5 minutes until heated through. Do not boil.
- 8
Season with salt and pepper to taste.
