Parents Oyster Chowder

3:52 am on 3 March 2007
(Serves 2, can be doubled)


  • 3 bacon slices, chopped
  • 2 cups chopped leeks (white and pale green parts only)
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon plain flour
  • 1 ½ cups fish stock (or ½ chicken stock and ½ water)
  • 1 cup full fat milk
  • ½ cup cream
  • 1 pottle oysters, drained, juices reserved, oysters cut into 1cm pieces
  • 300g red potato, peeled, cut into 1 cm pieces


Sauté bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes.

Transfer 1 tablespoon bacon to small bowl; reserve for garnish.

Add leeks and thyme to pan; sauté until leeks begin to soften, about 3 minutes. Whisk in flour.

Gradually whisk in stock, milk and cream and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add oysters; simmer, uncovered, until oysters are heated through and just firm, about 1-2 minutes. Season with salt and pepper.

Ladle chowder into bowls. Sprinkle with reserved bacon and serve.

From Afternoons with Jesse Mulligan

Find a Recipe

or browse by title

What's in Season - October