Oyster and leek chowder

Preparation info
  • Feeds


    • Difficulty


Appears in
Old Food

By Jill Dupleix

Published 1998

  • About

When oysters were cheap, even the poor would toss dozens of them into soups like this, though they may have had to save up for the potato with which to thicken it. Now it’s the other way around. If you’re feeling particularly poor, call it potato and leek chowder instead. Even without the oysters, it has a rich, luxurious taste.


  • 1 dozen oysters
  • 6 leeks, white parts only
  • 3 tbsp butter
  • <


Open oysters and pour off all juices into a small bowl. Remove oysters from shells and set aside. Strain oyster juices through damp, fine muslin and set aside.

Wash leeks carefully, and cut into 1 cm (½ in) lengths. Melt butter in a large pan, add leeks and cook gently until they soften. Peel and slice potatoes, and add to leeks with chicken broth. Bring to the boil, then reduce heat to