Louisiana Oyster Chowder

Briny local oysters shine in this creamy chowder, just perfect for a cold winter day when Louisiana oysters are at their best. Oyster “liquor” is the liquid that is expressed by the oyster when it is shucked. When making an oyster soup, you can never have enough of this precious elixir. Whenever I use oysters in recipes that don’t require the liquor, I freeze it for future use.


  • 3 large Idaho potatoes, peeled and diced
  • 1/2 pound butter
  • 3 stalks celery, diced
  • 2 leeks, diced
  • 1 large onion, diced
  • 1/2 cup flour
  • 1 pint potato blanching water
  • 2 pints oysters, drained (reserve liquor)
  • 3 cups milk
  • 2 cups heavy cream
  • 3 bay leaves
  • 1 teaspoon thyme
  • Salt and pepper
  • 2 green onions, sliced


Place potatoes in a pot and cover with cold water. Bring to a boil and cook until tender. Drain potatoes, reserving cooking water. Submerge potatoes in ice water and set aside. Melt butter in a saucepot over low heat. Add celery, leeks, and onion; sauté until vegetables are translucent. Using a wire whisk, stir in the flour and mix until well blended. Slowly add oyster liquor, 1 cup of potato blanching water and milk to mixture in pot, stirring with a whisk. Keep stirring until mixture is smooth. Add bay leaves, thyme, salt, and pepper. Bring to a boil, then add potatoes, oysters, and green onions. Cook for 3-5 minutes until oysters curl.  Add heavy cream and reduce heat, cooking until chowder is heated through.

Recipe Compliments of: Chef Dennis Puissegur, Charley G’s

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