Equipment
Ingredients
Base
- 70 g unsalted butter
- 150 g bacon, coarsely chopped
- 200 g onion, coarsely chopped
- 120 g celery, diced
- 150 g green pepper, cored, seeded, and coarsely chopped
- 5 g garlic, crushed
Seafood and Flavorings
- 1425 ml oysters
- 2 g salt, to taste
- 1 g white pepper, to taste
- 1 g allspice, ground
- 480 g corn
- 15 g fresh parsley, chopped
- 45 ml bourbon
Finishing
- 960 ml half-and-half
- 1 g cayenne pepper, ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 368 kcal
- Protein
- 36 g
- Carbohydrates
- 14 g
- Fat
- 17 g
- Fiber
- 2 g
- Sugar
- 8 g
- Sodium
- 568 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 126 mg
- Potassium
- 677 mg
- Calcium
- 121 mg
- Iron
- 7.2 mg
- Magnesium
- 68 mg
- Phosphorus
- 446 mg
- Zinc
- 8.2 mg
- Vitamin A
- 103 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 8.6 mcg
- Thiamin
- 0.46 mg
- Riboflavin
- 0.77 mg
- Niacin
- 11.2 mg
- Folate
- 47 mcg
- Water
- 231 g
- Alcohol
- 1 g
Sources: USDA FoodData Central
Method
Melt the butter in a large saucepan over medium heat at approximately 175°C (350°F).
Add the bacon, onions, celery, green pepper, and garlic to the pan and sauté for 10-12 minutes.
Remove the garlic clove from the pan and discard it.
Transfer the sautéed vegetables and bacon into a food processor.
Drain the oysters through a sieve, reserving all of the oyster liquor in a separate bowl.
Place the oysters in the same saucepan and sauté over medium heat for 5 minutes.
Use a slotted spoon to move the oysters into the food processor with the vegetables and season with salt, white pepper, and allspice.
Pulse the oyster and vegetable mixture until it is coarsely chopped but not puréed.
Return the chopped mixture to the saucepan and stir in the reserved oyster liquor.
Bring the liquid to a simmer over medium heat at roughly 90°C (195°F).
Stir in the corn, 13g of the parsley, and the bourbon, then simmer for 5 minutes.
Pour in the half-and-half and bring the soup back to a gentle simmer at 90°C (195°F).
Serve the chowder hot, garnished with the remaining parsley and a dash of cayenne pepper.
Chef's Notes
- For the best texture, use fresh oysters and ensure the liquor is free of grit by straining through a fine-mesh sieve.
Storage
Refrigerator: 48 hours — Store in an airtight container; seafood and dairy quality declines quickly.
Reheating: Warm gently over low heat on the stovetop, stirring constantly. Do not boil.
Troubleshooting
Oysters are tough or rubbery
Cause: The oysters were overcooked during the initial sauté or the final simmering phase.
Fix: Cannot be fixed.
Prevention: Only sauté until the edges just begin to curl and avoid boiling the soup once oysters are returned to the pan.
Chowder is thin or watery
Cause: Insufficient simmering or high water content in the corn.
Fix: Simmer for an additional 5-10 minutes before adding the half-and-half to concentrate the base.
Prevention: Ensure the oyster liquor is reduced slightly during the simmering steps.
Cultural Context
Corn and oyster chowder is a hearty, comforting dish with roots in the coastal regions of the United States, particularly the Mid-Atlantic and New England. It reflects a tradition of using abundant local seafood and produce, often served during cooler months or as a celebratory meal.
