Jersey Royal Potato & Jersey Oyster Chowder with Sea Herbs

A creamy and comforting chowder showcasing the delicate flavor of Jersey Royal potatoes and fresh Jersey oysters, enhanced by the unique taste of locally foraged sea herbs.

Prep Time

20 minutes

Total Time

55 minutes

Calories

585

Level

Medium

Yields

4 servings

Cost

£9.11

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

750gJersey Royal potatoes(Scrubbed and diced into 1cm cubes)

£3.50

12 Fresh Jersey Oysters(Shucked, liquor reserved. Ensure oysters are fresh and sourced from a reputable supplier.)

£24.00

50gJersey Butter(Unsalted)

£1.20

1MediumOnion(Finely chopped)

£0.30

2StalksCelery(Finely chopped)

£0.50

1MediumLeek(White and light green parts only, finely sliced and washed thoroughly)

£0.80

2ClovesGarlic(Minced)

£0.15

2tbspFresh Sea Herbs(A mix of sea purslane, sea aster, and/or samphire, chopped finely. Use what is seasonally available. Can use dried mixed herbs if fresh are unavailable.)

£2.50

100mlDry White Wine(Optional, but adds depth of flavour)

£1.00

500mlVegetable Stock(Good quality)

£0.60

250mlJersey Milk(Full-fat Jersey milk for extra creaminess)

£0.50

100mlDouble Cream(Optional, for extra richness)

£0.80

2tbspFresh Parsley(Chopped, for garnish)

£0.40

To taste Sea Salt

£0.10

To taste Black Pepper(Freshly ground)

£0.10

Total Cost

£36.45

£9.11 per serving

The Method

1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and leek and cook until softened, about 5-7 minutes. Do not brown.
2
Add the garlic and cook for another minute until fragrant.
3
Add the diced Jersey Royal potatoes and stir to coat with the butter and vegetables. Cook for 2-3 minutes.
4
If using, pour in the white wine and let it simmer for a minute, scraping up any browned bits from the bottom of the pot.
5
Pour in the vegetable stock and add the oyster liquor (reserved from shucking the oysters). Bring to a simmer, then reduce the heat and cook until the potatoes are tender, about 15-20 minutes.
6
Stir in the Jersey milk and double cream (if using). Heat gently, but do not boil.
7
Add the chopped sea herbs and cook for another minute.
8
Season with sea salt and black pepper to taste.
9
Gently stir in the shucked Jersey oysters and cook just until they are plump and heated through, about 1-2 minutes. Do not overcook the oysters, as they will become rubbery.
10
Serve immediately, garnished with fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (450g)

585 kcal / 2447 kJ

Carbs

33g

13% of RDA

Fat

41g

59% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

9 g

10% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a smoother chowder, you can blend a portion of the soup before adding the oysters and cream.

If you can't find fresh sea herbs, you can substitute with a pinch of dried mixed herbs, but the flavour will be different.

Adjust the amount of milk and cream to your desired consistency.

Ensure the oysters are very fresh. Purchase them on the day of cooking, if possible.

Serve with crusty Jersey bread for dipping.

Cooking Equipment

Large pot or Dutch oven

Sharp knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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