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+ servings

Oyster Chowder

This rich and flavorful oyster chowder has just the right texture. Not too thick, not too watery, simply a wonderful loaded stew that's always a crowd-pleaser!
Author: Diabetic Foodie
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients 

  • 2 ounces turkey bacon, (chopped)
  • 1 cup onion, (chopped)
  • ½ cup celery, (chopped)
  • ½ cup carrots, (chopped)
  • ¼ teaspoon cayenne pepper
  • 3 bay leaves
  • 6 tablespoons flour
  • 4 cups low-sodium chicken stock
  • ½ pound gold potatoes, (peeled and diced)
  • ½ cup fat-free half and half
  • ½ teaspoon Worcestershire sauce
  • Hot pepper sauce, (to taste)
  • 16 ounces oysters, (shucked, with ½ cup oyster liquor)
  • ¼ cup fresh parsley, (finely chopped)

Instructions

  • Heat a large Dutch oven over medium-high heat. Once hot, add the turkey bacon and fry until crisp.
    2 ounces turkey bacon
  • Add the onions, celery, carrots, cayenne, and bay leaves, then reduce the heat to medium. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
    1 cup onion, ½ cup celery, ½ cup carrots, ¼ teaspoon cayenne pepper, 3 bay leaves
  • Add the flour and stir to combine well. Cook, stirring often to prevent the flour from sticking, for about 10 minutes or until the flour has browned slightly.
    6 tablespoons flour
  • Add the chicken stock, then turn the heat to high and bring the mixture to a boil.
    4 cups low-sodium chicken stock
  • Add the potatoes, reduce the heat, and simmer until the potatoes are tender, about 15 minutes.
    ½ pound gold potatoes
  • Add the half and half, then simmer for another 5 minutes.
    ½ cup fat-free half and half
  • Add the Worcestershire sauce, hot pepper sauce, and oyster liquor, then stir to combine.
    ½ teaspoon Worcestershire sauce, Hot pepper sauce
  • Add the oysters and cook until just the edges of the oysters begin to curl, about 2 minutes. Remove from heat, discard the bay leaves, and top with fresh chopped parsley before serving.
    16 ounces oysters, ¼ cup fresh parsley

Notes

This recipe is for 6 servings of chowder.
To reduce the sodium, use low-sodium chicken stock or homemade chicken bone broth.
This dish is best served right away. If you have leftovers, they can be stored in an airtight container in the refrigerator for about a day.

Nutrition Info Per Serving

Nutrition Facts
Oyster Chowder
Serving Size
 
1 bowl
Amount per Serving
Calories
172
% Daily Value*
Fat
 
4.3
g
7
%
Saturated Fat
 
1.2
g
6
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0
g
Cholesterol
 
83
mg
28
%
Sodium
 
512.5
mg
21
%
Potassium
 
403.3
mg
12
%
Carbohydrates
 
19.8
g
7
%
Fiber
 
1.6
g
6
%
Sugar
 
2.9
g
3
%
Protein
 
11.7
g
23
%
Net carbs
 
18.2
g
* Percent Daily Values are based on a 2000 calorie diet.