Lunch / Dinner
Oyster Chowder
If there’s one food that captures the mood of Christmas Eve, it’s Oyster Chowder. Smooth, rich, warm ... this is total splendor without going to a lot of effort. The simple mirepoix — carrots, leeks, and celery — adds depth to the broth. But since it’s simmered for a short period, the vegetables keep their vibrant colors, adding to the soup’s visual appeal, too.
Ingredients
MELT:
ADD:
STIR IN:
BRUSH:
Cooking Tip
Take care not to overcook the oysters. The cooking time of 5 minutes is an estimate. They’re done when their edges start to curl.
Instructions
Preheat broiler to high with rack 6 inches from element.
Melt butter in a sauté pan over medium-high heat until foamy. Add celery and leeks; cook, covered, until vegetables are translucent and softened, 3–4 minutes.
Add carrots, cream, and milk; simmer until slightly thickened, 3–4 minutes, then season with salt.
Stir in oysters and their liquor, reduce heat to medium-low, and simmer chowder until edges of oysters begin to curl, about 5 minutes more.
Brush baguette slices on both sides with oil; arrange on a baking sheet and broil on both sides until golden. Place one baguette slice in the bottom of each bowl, then ladle soup over; top with parsley and pepper.
Nutritional Facts
Nutritional Facts
Per 11?4 cups
Calories: 545
% Daily Value*
Total Fat 41g 63%
Saturated Fat 23g 114%
Cholesterol 154mg 51%
Sodium 332mg 13%
Carbs 31g 10%
Protein 14g
*Percent Daily Values are based on a 2,000 calorie diet.