Oyster and Corn Chowder

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 tablespoons unsalted butter
  • ½ cup grated onion
  • 1 large garlic clove, peeled and chopped fine
  • 4 scallion(s), white and light green, finely chopped
  • cups milk
  • 1 cup heavy cream
  • Salt to taste, if desired
  • ¼ teaspoon Freshly ground black pepper
  • About 1 cup oyster liquor
  • 1 dozen fairly large oysters, cut into halves (see note)
  • 2 cups fresh corn kernels (cut from 4 ears of corn)
  • 1 tablespoon freshly chopped chives


  1. Melt the butter in a heavy saucepan and add the grated onion, garlic, and scallions. Cook over medium heat for 1 minute.
  2. Add the milk and cream and bring to the boil.
  3. Add the salt, pepper, oyster liquor, oysters, and corn kernels. Bring to the boil. Remove from the heat and let sit for 5 minutes.
  4. Serve sprinkled with chives.