Oyster and Spinach Chowder

Oyster and Spinach Chowder

19 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Raoulysgirl
Recipe by  Raoulysgirl

“This is my take on the oyster stew that my mom used to make when I was a child. I kind of gussied it up a bit by adding some fresh veggies, thickening the soup, and adding cheese.”

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Ingredients

Adjust Servings

Original recipe yields 2 quarts

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Directions

  1. Heat olive oil in a large saucepan over medium-high heat. Saute the chopped onion, green onion, and mushrooms until tender. Stir in the spinach a handful at a time and cook to wilt.
  2. Whisk together 2 cups of milk with the flour in a small bowl. Pour into saucepan, and add remaining milk and chicken broth. Cook over medium heat until thickened. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted.

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Reviews (19)

Rate This Recipe
SANDY WITEK
43

SANDY WITEK

I loved this recipe although I did make a few changes, I used 2 lbs of fresh oysters and added a 1/2 lb of bacon (chopped and fried crispy) I double the sauce and used Heavy Whipping cream instead of milk. 8 oz of mushrooms and a red onion chopped. This is wonderful chowder!! Thanks

playsindirt
32

playsindirt

I grew up with oyster stew that was simply milk, butter and oysters... and is still a favorite. This is a new dimension... very tasty, very different but still showcasing the oyster flavor. I did as another reviewer suggested and added bacon (diced and crisply cooked). I also added a bit of salt and about a teaspoon of habanero sauce. Wonderful!

gatorgirl
29

gatorgirl

Excellent recipe! I used some 1/2 & 1/2 to make a little creamier and used Paula Deens house seasoning. This one's a keeper.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 169 cal
  • 8%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 13.4 g
  • 4%
  • Protein
  • 11.4 g
  • 23%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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