Statehouse Oyster Chowder

Recipe from Oxmoor House

More From Oxmoor House


  • 4 slices bacon
  • 2 cups water
  • 1 1/2 cups whole kernel corn, undrained
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup peeled, diced potatoes
  • 1/2 cup chopped onion
  • 2 cups milk, divided
  • 2 tablespoons cornstarch
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon dried whole oregano
  • 1/4 teaspoon pepper
  • 3 (12-ounce) containers Standard oysters, drained


  1. Cook bacon in a small Dutch oven until crisp; remove bacon, discarding drippings. Drain bacon on paper towels; crumble and set aside.
  2. Place water, corn, celery, carrots, potatoes, onion, and reserved bacon in Dutch oven; bring to a boil. Cover and simmer 30 minutes.
  3. Combine 1 cup milk and cornstarch in a small bowl, stirring well. Add cornstarch mixture, remaining milk, parsley, Worcestershire sauce, salt, oregano, and pepper to vegetables in Dutch oven; stir well. Bring to a boil; cook, uncovered, over high heat 1 minute, stirring constantly.
  4. Stir in oysters; cover and simmer 15 minutes. Serve immediately in warm bowls.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Statehouse Oyster Chowder Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy