Oyster And Spinach Chowder
A creamy oyster and spinach chowder with tender vegetables and a savory broth, perfect for seafood lovers seeking a comforting, nutritious meal.
Ingredients
Instructions
- Spray a large saucepan with nonstick spray coating.
- Cook onion and carrot in the saucepan over medium-high heat until tender but not browned.
- In a small bowl, stir together 1 cup of skim milk, the flour, nonfat dry milk powder, and salt; then stir into the vegetable mixture.
- Stir in the remaining milk and clam juice.
- Cook over medium heat until the mixture is thick and bubbly.
- Stir in the undrained oysters and spinach.
- Heat through, stirring occasionally.
- Ladle into soup bowls to serve.
Tips & Substitutions
For a creamier chowder, consider adding a splash of heavy cream or half-and-half instead of using all skim milk. If you’re short on time, canned oysters can be a convenient substitute for fresh. You can also experiment with adding herbs like thyme or dill for extra flavor. For a slightly thicker texture, blend a portion of the soup and return it to the pot, reminiscent of other seafood recipes.
Serving Suggestions
Serve the chowder hot, garnished with fresh herbs for a pop of color. It pairs beautifully with crusty bread or a light salad for a complete meal. For a delightful contrast, consider serving with shrimp croquettes on the side, adding a pleasing crunch to the creamy chowder experience.
Storage & Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, stirring frequently to prevent curdling. If the chowder thickens too much, add a splash of milk or water to achieve your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Oyster And Spinach Chowder contains roughly 493 calories, with 11g protein, 101g carbohydrates, and 7g fat. It is an excellent source of vitamin A (226% of the Daily Value), dietary fiber (56% of the Daily Value), and potassium (37% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2598mg per serving (113% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach can be used in place of frozen. Just sauté it briefly until wilted before adding it to the chowder. You might need about 6 cups of fresh spinach to replace the 10 oz. of frozen, as it reduces significantly in volume when cooked.
What can I substitute for clam juice?
If you don’t have clam juice, you can substitute with seafood broth or vegetable broth for a similar base flavor. You can also make a quick substitute by combining water with a little bit of soy sauce or fish sauce to mimic the umami notes of clam juice.
How can I make this chowder gluten-free?
To make this chowder gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch mixed with water to thicken the soup. Ensure that the clam juice and any other packaged ingredients are certified gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).