Oyster Chowder with Canned Oysters – Sybaritica

This Oyster Chowder recipe uses canned oysters, and makes a terrific rich and hearty soup course quickly and easily without all the usual shucking around.

• 1 small can of water-packed Oysters;
• 1 small Potato peeled and diced;
• ¼ cup chopped Celery;
• ¼ cup finely chopped Onion;
• ¼ tsp. Celery Seed;
• 2 tbsp. Butter;
• 2 tbsp. Flour;
• ¼ cup White Wine;
• ½ cup light Cream;
• Salt and Pepper to taste.

• Drain the oysters and reserve the liquid, straining it through a filter paper and rinsing the oysters to remove any sand.
• Put the potato, celery and celery seed into a small pan and cover with water. Simmer gently over a moderate flame until the potato is almost tender, then drain the veggies and save the simmering liquid.
• Heat the butter in a saucepan over medium heat and then saute the onion until soft.
• Add the flour to make a roux, and stir just until the flour loses its raw taste without taking on any color.
• Add the reserved oyster liquid and simmering fluid (there should be about one to one-and-a-half cups in all) and pour in the wine. Stir gently until thickened.
• Add the veggies along with the cream and let simmer gently without boiling for a good fifteen minutes or. Finally add the oysters and cook until they are heated through
• Serve garnished with a dusting of paprika and some chopped chives, if you like.