Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 stalks celery, diced
  • 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound fresh oysters, shucked (reserve the liquor)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • 1 cup corn kernels (optional)
  • Dash of hot sauce (to taste, optional)
  • Crusty bread or oyster crackers (for serving)

Instructions:

  1. Melt butter in a large pot over medium heat. Add chopped onion and celery. Cook until softened (about 5 minutes).
  2. Stir in diced potatoes and garlic. Cook for 2-3 minutes until aromatic.
  3. Pour in broth, add thyme, and bay leaf. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).
  4. Stir in heavy cream and oyster liquor. Allow to heat through gently.
  5. Add shucked oysters to the pot, cooking just until they curl at the edges (about 3-4 minutes). Season to taste with salt and pepper.
  6. Remove bay leaf. Ladle chowder into bowls, garnish with parsley, and serve with crusty bread or oyster crackers.