Spicy Oyster Chowder
Happy Valentine’s day! If you are looking for ideas on what to cook for your loved one tonight, why not serve up some Spicy Oyster Chowder?
Did you know that oysters are an excellent source of zinc, a nutrient known for its contribution to sexual development, hence the reputation as an aphrodisiac? Well, if you didn’t, you know now. Oysters are also rich in iron, copper and other minerals, which contribute to good health.
I have been on a hunt for a good Oyster Chowder recipe and decided to modify another recipe last night. This recipe is a recreation from a Clam Chowder I made at a cooking class a few months ago.
The Verdict of Spicy Oyster Chowder? Yup – this is a keeper recipe for sure. This is one soup I am very proud of. With the modifications, this chowder base can be very versatile and used with other variations of fish (I.E. salmon, clams, shrimp or any white fish). The superstar ingredient is the Thai Red Chile (don’t underestimate this little chile – one alone can really heat up your whole pot of chowder). I also decided to use a goat yogurt (10% Greek style) instead of a cows milk/cream since I am a little sensitive to casein which is found in cows milk and not in goats milk. Along with the heat from the red chile, the tangy goat yogurt with the lemon and thyme, the chowder has an addicting freshness and good balance of acidity!
For a special treat, I used more white wine as the base.
Spicy Oyster Chowder Ingredients:
- 100 grams double smoked bacon, cut into ½ inch dice
- 2 large shallots, finely chopped
- 3 garlic cloves, minced
- 2 carrots (approx 1 cup), diced small
- 2 celery (approx 1 cup), diced small
- 1 red thai chile, finely chopped
- 1 red pepper (approx 3/4 cup), diced small
- 4 medium red potatoes (approx 2.5 – 3 cups), diced small
- reserved oyster juice from oysters
- 2 cups white wine
- 1 large tomato, diced small
- 2 cups water
- 1 cup goat yogurt (I used 10% Greek style)
- 1/4 cup lemon juice
- 2 teaspoons fresh thyme, chopped
- 2 small tubs fresh oysters, drained, washed, chopped midsized. (Sieve the oyster liquid and keep to use)
- 3 teaspoon chives, finely sliced
- dash of salt and pepper
Spicy Oyster Chowder Instructions:
- In a large pan, sauté bacon over medium heat until brown and crisp, approximately 3-5 minutes. Using a slotted spoon, transfer the bacon to plate and allow to rest.
- Add in shallot, garlic, carrot, celery, red thai chile, red pepper and potatoes. Sauté for 2-3 minutes.
- Add in oyster juice, wine, tomato and water, bring to a boil. Reduce heat to medium-low and simmer for 10 – 15 minutes.
- Add the goat yogurt, lemon juice, thyme and bacon to pan. Heat through until potatoes are soft, but do not boil at this point.
- Add in chopped oysters and cook until oysters are slightly firm (edges curl a little) , approx 2 -4 minutes.
- Season to taste with salt and pepper.
- Ladle the chowder into bowls and garnish with chives.
Original recipe here: Julienning and Dicing For The Perfect Soup
What I changed from the original recipe:
- replaced clams and nectar with oysters and juice of oysters
- added red thai chile, celery, red pepper, tomato
- replaced whipping cream with goat yogurt
- omitted cornstarch and corn
- used more veggies, thyme, wine and garlic
Soup Mistress Rating for Spicy Oyster Chowder:
Healthy (+ slimming + low sodium): (4/5)