Shrimp-and-smoked oyster chowder from Food & Wine Magazine, March 2010 (page 102)

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Notes about this recipe

  • tarae1204 on March 21, 2024

    A nice, adaptable seafood chowder. With vague instructions for quantities of chopped vegetables, I used two medium Yukon golds and had a lot of potato making my chowder more of a stew! I did not have any fish, but I doubled the shrimp. My shrimp came unshelled, so I just made a quick stock using clam juice, onions and herbs, and strained it when adding it to the chowder. My only quibble is the shrimp (mine were USA wild-caught) tasted really bland and overcooked. Maybe they could use a little advanced salting or marinating.

  • Rinshin on October 17, 2018

    Typical fisherman stew/soup somewhat similar to cioppino in taste initially but with unusual buttermilk addition. Looking for ideas using up canned smoked oysters and found this which worked well since there was already frozen shrimp stock on hand. Skipped on shrimp and used only halibut. Best to add fish right before serving.

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