Smoky Oyster Chowder


Smoky Oyster Chowder


Quantity Ingredients
2 cans (each 133 g) whole oysters
4 strips bacon, chopped
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
3 small red-skinned potatoes, cubed (about 12 oz/375 g)
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) chicken or vegetable stock
2 cups (500 mL) milk
1 cup (250 mL) corn kernels
2 tbsp (25 mL) chopped fresh parsley


  1. Drain oysters, reserving juice; cut oysters in half crosswise. Set aside.In large saucepan, cook bacon over medium heat for 5 minutes; drain off fat.
  2. Add onion, celery and garlic; cook, stirring occasionally, for 5 minutes or until softened. Add potatoes, flour, salt and pepper; stir until vegetables are coated.
  3. Stir in stock and reserved oyster juice; bring to simmer. Cover and cook, stirring occasionally, for about 15 minutes or until potatoes are tender.
  4. Add milk, corn and reserved oysters; heat for about 3 minutes or until bubbly and hot.

Serve garnished with parsley.

Makes 4 servings

Nutritional information Per serving: about 327 cal, 16 g pro, 13 g total fat (5 g sat. fat), 39 g carb, 3 g fibre, 56 mg chol, 766 mg sodium. % RDI: 19% calcium, 43% iron, 14% vit A, 30% vit C, 19% folate. Variation: Clam Chowder: Use 2 cans (5 oz/142 g each) baby clams instead of the oysters, but leave the clams whole. 

Source: The Canadian Living Test Kitchen. For more delicious Tested Till Perfect recipes, visit