Oyster Bar Style Bay House Seafood Chowder
A rich and hearty seafood chowder brimming with fresh shellfish and vegetables, perfect for a cozy dinner. This american-inspired soups ready in about 45 minutes pairs unsalted butter, medium (about 1 cup) yellow onion diced, small (about 1/2 cup) carrots diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp unsalted butter
- 1 medium (about 1 cup) yellow onion diced
- 2 stalks (about 1/2 cup) celery stalks diced
- 2 small (about 1/2 cup) carrots diced
- 1/4 cup all-purpose flour
- 2 cups clam juice
- 2 cups whole milk
- 2 medium (about 2 cups) potatoes peeled and diced
- 8 oz bay scallops
- 8 oz shucked oysters
- 1 cup corn kernels fresh or frozen
- 1 tsp fresh thyme leaves
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- 2 tbsp fresh parsley chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot over medium heat, melt 3 tbsp unsalted butter. Add 1 cup diced yellow onion, 1/2 cup diced celery, and 1/2 cup diced carrots. Sauté for 5-6 minutes until vegetables are soft and fragrant.
- Step 2: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to form a roux, cooking until flour is lightly golden.
- Step 3: Gradually whisk in 2 cups clam juice and 2 cups whole milk, scraping the pot bottom to release any browned bits.
- Step 4: Add 2 cups diced potatoes and 1 tsp fresh thyme leaves. Bring to a simmer and cook for 12-15 minutes until potatoes are tender.
- Step 5: Stir in 8 oz bay scallops, 8 oz shucked oysters, and 1 cup corn kernels. Simmer gently for 5-6 minutes until seafood is cooked through.
- Step 6: Season with 1 1/2 tsp salt and 3/4 tsp black pepper, then remove from heat.
- Step 7: Ladle chowder into bowls and garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Oyster Bar Style Bay House Seafood Chowder take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oyster Bar Style Bay House Seafood Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Oyster Bar Style Bay House Seafood Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oyster Bar Style Bay House Seafood Chowder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oyster Bar Style Bay House Seafood Chowder?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
