Statehouse Oyster Chowder

Statehouse Oyster Chowder

Oxmoor House JANUARY 1985

  • Yield: about 2 quarts


  • 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


Cook bacon in a small Dutch oven until crisp; remove bacon, discarding drippings. Drain bacon on paper towels; crumble and set aside.

Place water, corn, celery, carrots, potatoes, onion, and reserved bacon in Dutch oven; bring to a boil. Cover and simmer 30 minutes.

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.

Stir in oysters; cover and simmer 15 minutes. Serve immediately in warm bowls.


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Statehouse Oyster Chowder Recipe