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Oyster Chowder

6 Malpeque oysters, shuck, retain juice
1 potato (russet), cut in small cubes
1 stalk celery, finely diced
1 small onion, finely diced
25 ml (2 tbsp) butter
6 fennel seeds
250 ml (1 cup) chicken stock
90 ml (3 oz) cream (35%)
salt and pepper to taste

In a medium saucepan, sweat celery, onions and fennel seeds in butter until onions are translucent. Add stock (fish stock may be substituted) and potatoes. Cook until potatoes are tender. Add cream and gently cook for 2-3 minutes. Carefully stir in shucked oysters and reserved juices. Season and serve. Serves 1.