Coastal Louisiana Oyster Chowder Recipe

For more than two centuries, oysters have been harvested in the prolific waters of Louisiana, specifically in the southern coastal region. There, the Gulf's salt water meets fresh water, forming a less-salty brine than their East Coast counterparts. This lends Louisiana's oysters their signature tenderness. 

A tasty addition to any holiday meal, oyster chowder is a delicious way to introduce people to Louisiana oysters, especially those who are skeptical of these savory bivalves.

Ingredients for Louisiana Oyster Chowder:

• 1 quart Louisiana oysters, shucked
• 3 cups seafood broth
• 3 cups half-and-half
• 2 tablespoons vegetable oil
• 2 small leeks, chopped
• 2 celery stalks, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh thyme
• 2 medium russet potatoes, chopped
• Salt and pepper
• ½ bunch green onions, chopped

Method of Preparation:

1. Strain oysters, reserving liquor. Roughly chop oysters and set aside.
2. Combine oyster liquor and seafood broth in a large saucepan. Place over medium heat and simmer until liquid has reduced to about 2½ cups. Skim away foam. Remove from heat, add half-and-half and set oyster cream aside.
3. Heat oil in a Dutch oven over medium heat. Add leeks and celery and sauté until tender, about 10 minutes. Add garlic and thyme and sauté two minutes, or until fragrant. Add oyster cream; stir well. Season to taste.
4. Bring mixture to a low boil over medium-high heat. Reduce heat to low and simmer, covered, until potatoes are tender, 10-12 minutes.
5. Add oysters and stir. When soup begins to boil, remove from heat and let stand 10 minutes. Serve garnished with green onions and hot, crusty French bread.

Serves 4 to 6. Recipe courtesy of Louisiana Kitchen and Culture Magazine.

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