Jersey Royal Potato and Jersey Oyster Chowder with Saffron

A creamy and comforting chowder showcasing the delicate flavors of Jersey Royal potatoes and fresh Jersey oysters, enhanced with a hint of saffron.

Prep Time

20 minutes

Total Time

55 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

1 item

Cost

£12.13/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

750gJersey Royal potatoes(Scrubbed and cut into 1cm dice)

£3.50

16numberFresh Jersey oysters(Shucked, liquor reserved)

£32.00

150gSmoked streaky bacon(Diced)

£2.50

1numberLeek(White and light green parts only, thinly sliced)

£0.90

1numberCelery stalk(Finely diced)

£0.40

2numberGarlic cloves(Minced)

£0.20

150mlDry white wine(Optional)

£1.50

750mlFish stock

£2.00

200mlDouble cream

£1.20

PinchpinchSaffron threads(Soaked in 2 tbsp warm water)

£3.00

2tbspFresh parsley(Chopped, for garnish)

£0.40

1tbspFresh chives(Chopped, for garnish)

£0.40

2tbspButter

£0.20

1tbspOlive oil

£0.15

To tasteSalt

£0.05

To tasteBlack pepper(Freshly ground)

£0.10

Total Cost

£48.50

£12.13 per serving

Instructions

1.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2.
Add the leek and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3.
Add the diced Jersey Royal potatoes to the pot and stir to coat them with the bacon fat and vegetables. Pour in the white wine (if using) and let it simmer for a minute to reduce slightly.
4.
Pour in the fish stock and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
5.
Stir in the saffron threads and their soaking water. Add the reserved oyster liquor. Season with salt and pepper to taste.
6.
Gently stir in the double cream. Do not boil. Heat through gently.
7.
Just before serving, add the shucked oysters to the chowder and cook for 1-2 minutes, or until they are just plump and heated through. Be careful not to overcook them.
8.
Ladle the chowder into bowls. Top with the crispy bacon, chopped parsley, and chopped chives. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

40g

15% of RDA

Fat

55g

79% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

If you can't find Jersey oysters, use other good quality fresh oysters.

For a richer flavor, use homemade fish stock.

The chowder can be made ahead of time up to step 6. Add the oysters just before serving.

A squeeze of lemon juice can brighten the flavors just before serving.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Royal Potato and Jersey Oyster Chowder with Saffron

Ingredients

Instructions