This week's featured recipe and tips by:

Monique "Moe" Eveland


Culinary Resource Center Coordinator, Central Market Shoreline

Moe realized she liked cooking after spending her early adulthood on the road, working in restaurants and learning how to create tasty meals not from recipes, but from what was on hand. After putting down some roots, she graduated from Seattle Culinary Academy at Seattle Central Community College, and then worked for caterers, dabbled in running a specialty food company and even ran a crepe place for five years. Her favorite way of cooking is seeing what she can concoct from what’s in the pantry.  She became culinary coordinator at Central Market Shoreline in 2008.

Serve with a big chunk of a rustic bread (like potato bread) and a glass of delicious Northwest Sauvignon Blanc.

Using evaporated milk instead of cream can really cut the calories! Just make sure and not let it come to a boil.

Try using peeled cubed turnips or rutabegas in place of half of the potatoes for added flavor!

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Town & Country
Recipe

Healthnotes®
Recipe

Smoked Oyster Chowder

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Rating: 4.0/5 (1 vote cast)

Ingredients

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  • 3 tablespoons butter
  • 1 carrot, chopped into small pieces
  • 1 onion, chopped into small pieces
  • 1 large stalk celery, chopped into small pieces
  • 3 Yukon gold or red potatoes, diced
  • 1 clove garlic, finely chopped
  • 1 teaspoon Old Bay or your favorite seafood seasoning (optional)
  • 2 tablespoons all-purpose flour
  • 16 ounces clam juice (fish or chicken stock work, too)
  • 2 cans smoked oysters, roughly chopped
  • 2 cups heavy cream (evaporated milk works, too)
  • Salt and black pepper to taste

Directions

In a large saucepan over medium heat, add the butter and all vegetables. Sauté until vegetables soften, seasoning lightly with salt and pepper. Add the garlic, seasoning and flour. Sauté for one more minute, making sure to coat everything with the flour. Add clam juice or stock, stir well to dissolve the flour and bring to a boil. Cook until the potatoes are cooked though. Turn heat to low and add the chopped smoked oysters and the cream or milk. Stir until heated through and remove from heat.

Season further to taste with salt and pepper as desired.

Additional options include adding chopped cooked bacon or fresh herbs!
Recipe from Central Market Shoreline - Culinary Resource Center
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