Creamy and hearty Oyster and Spinach Chowder recipe

This Oyster and Spinach Chowder is a perfect combination of tender oysters, fresh spinach, and flavorful herbs. The creamy broth pairs perfectly with crusty bread, making it a comforting and satisfying meal. With a delicious mix of flavors and easy preparation, this chowder is a must-try for seafood lovers. It can be enjoyed as a starter or as a main course, and it is sure to impress your friends and family.

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 3 potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 pound fresh oysters, shucked
• 2 cups fresh spinach, chopped
• Chopped parsley for garnish

Directions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
3. Add the diced potatoes and cook for a few minutes, stirring occasionally.
4. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream, dried thyme, salt, and pepper. Simmer for another 5 minutes.
7. Add the shucked oysters and chopped spinach to the pot. Cook for 3-4 minutes, until the oysters are cooked through and the spinach is wilted.
8. Serve the chowder hot, garnished with chopped parsley.

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