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Oyster Chowder

  • 4-5
Oyster Chowder

This recipe is for oyster lovers – wonderful for a dinner party with a glass of bubbles or a pinot gris.


  • 500 grams waxy potatoes, peeled and cut into 1-2cm dice (see Cook’s Tips)
  • 50 grams butter
  • 1 onion, peeled and finely chopped
  • 1 tsp minced garlic
  • 2 sticks celery, sliced
  • 2-3 rashers bacon, cut into 1-2cm pieces (see Cook’s Tips)
  • 3 tblsp flour
  • 1½ cups fish stock
  • ¾ cup white wine, preferably Chardonnay
  • 2-3 tsp horseradish sauce
  • 2 dozen fresh oysters (shelled)
  • ½ cup crème fraiche (or use cream)
  • rind of one lemon
  • 1 tblsp chives, finely sliced
  • 1 tblsp parsley, chopped
  • 4-5 oysters in the shell (optional)


  1. Cook the potatoes in boiling salted water until tender, drain well and reserve.
  2. Heat the butter in a saucepan, gently panfry the onion, garlic, celery and bacon until soft but not brown.
  3. Stir in the flour and cook until frothy. Gradually add the fish stock, stirring continuously until the sauce thickens. Stir in the wine and season with horseradish sauce.
  4. Add the cooked potatoes, oysters and creme fraiche. Heat gently until the oysters are just cooked do not boil.
  5. Serve immediately garnished with oysters in the shell, lemon rind, chives and parsley.

Cooks Tips

- It is best to use waxy potatoes that will hold their shape in the chowder. - Use good-quality lean bacon for the best flour to accompany oysters.

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