Oyster Chowder Recipe

Oyester Chowder has a great taste. Oyester Chowder is easy to prepare dish. Oyester Chowder must be tried by Oyester lovers.


Difficulty LevelEasyCourse


 Oysters in their juice36
 Milk3 Cup (48 tbs)
 Light cream1 Cup (16 tbs)
 Onion1 Medium, chopped
 Celery stalks2 , minced
 Parsley stalks2 , chopped
 White pepper To Taste
 Butter1⁄4 Cup (4 tbs)
 Celery salt To Taste
 Paprika To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4146 Calories from Fat 2233

% Daily Value*

Total Fat 251 g386%

Saturated Fat 106.2 g531%

Trans Fat 0 g

Cholesterol 1540.9 mg

Sodium 8678.3 mg361.6%

Total Carbohydrates 175 g58.2%

Dietary Fiber 41.7 g166.8%

Sugars 46.3 g

Protein 284 g568%

Vitamin A 112.4% Vitamin C 38.7%

Calcium 103.2% Iron 7.8%

*Based on a 2000 Calorie diet


With a fine sieve or cheesecloth, strain oysters, reserving juice and oysters separately.
In a saucepan, blend milk and cream.
Add onion, celery, parsley and pepper.
Simmer a few minutes without boiling.
Pass milk and cream through a sieve.
Return to saucepan.
Add oyster juice.
Set aside.
In a large skillet, over moderate heat, melt butter.
Add oysters.
Cook 1 minute until oysters swell.
Add oysters to creamy mixture.
Heat through until oyster sides ripple.
Ladle into warm soup bowls.
Sprinkle with celery salt and paprika.