Jersey Oyster Chowder with Seaweed and Herbs

A light and fresh oyster chowder showcasing the coastal flavors of Jersey. Perfect as a starter or light lunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

425 kcal

Difficulty

Easy

Equipment

3 items

Cost

£8.70/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner•Dessert•Soup•Appetiser

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

12 Fresh Jersey Oysters(shucked, liquor reserved)

£24.00

1 Leek(white and light green parts only, thinly sliced)

£0.75

2stalksCelery(finely diced)

£0.60

1 Carrot(finely diced)

£0.20

1largePotato(Yukon Gold or similar, peeled and diced)

£0.30

1sheetDried Seaweed(Wakame or nori, finely chopped)

£2.50

2sprigsFresh Thyme( )

£0.60

2tablespoonsFresh Parsley(chopped)

£0.40

0.5cupDry White Wine(optional)

£1.75

0.5cupHeavy Cream( )

£0.80

2tablespoonsButter( )

£0.50

4cupsFish Stock(or vegetable stock)

£2.00

to taste Salt( )

£0.05

to taste Black Pepper( )

£0.10

1tablespoonLemon Juice(freshly squeezed)

£0.25

Total Cost

£34.80

£8.70 per serving

Instructions

1.
In a large pot or Dutch oven, melt the butter over medium heat. Add the leek, celery, and carrot and cook until softened, about 5-7 minutes.
2.
Add the diced potato and cook for another 3 minutes, stirring occasionally.
3.
If using, pour in the white wine and cook for 1 minute, scraping up any browned bits from the bottom of the pot.
4.
Pour in the fish stock and add the thyme sprigs and chopped seaweed. Bring to a simmer, then reduce heat and cook until the potatoes are tender, about 10-15 minutes.
5.
Remove the thyme sprigs. Stir in the reserved oyster liquor and heavy cream. Season with salt and pepper to taste.
6.
Gently add the shucked oysters to the chowder and cook until they are just heated through and plump, about 2-3 minutes. Do not overcook the oysters or they will become tough.
7.
Stir in the fresh parsley and lemon juice. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

425 kcal / 1778 kJ

Carbs

23g

9% of RDA

Fat

24g

34% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a thicker chowder, you can mash some of the potatoes against the side of the pot before adding the cream.

Be careful not to overcook the oysters – they should be just heated through and plump.

Adjust the amount of seaweed to your preference. A little goes a long way!

Pair this chowder with a side of crusty bread for dipping.

Cooking Equipment

Large pot or Dutch oven

Knife

Cutting board

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Roasted Jersey Royals and Brussels Sprouts with Lemon-Garlic Dressing

A delicious and easy side dish featuring the nutty flavor of Jersey Royals and the slightly bitter sweetness of Brussels sprouts, brightened by a zesty lemon-garlic dressing.

45 minutes

4 servings

Easy

"Pairs perfectly with this starter"

Dessert

Jersey Black Butter Apple Crumble with Oat Streusel

A comforting and light apple crumble featuring the unique flavor of Jersey Black Butter and a delightful oat streusel topping.

45 minutes

4 servings

Easy

"The sweet-tart apples baked with Jersey Black Butter (apple butter) provide a comforting and traditional Jersey dessert option. The oat streusel adds a delightful textural contrast and nutty flavor that complements the savory elements of the main course, while the fruit-forward sweetness balances the meal perfectly."

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Chef's Tips

For a thicker chowder, you can mash some of the potatoes against the side of the pot before adding the cream.

Be careful not to overcook the oysters – they should be just heated through and plump.

Adjust the amount of seaweed to your preference. A little goes a long way!

Pair this chowder with a side of crusty bread for dipping.

Jersey Oyster Chowder with Seaweed and Herbs

Ingredients

Instructions