A healthy but hearty oyster chowder recipe.
2 teaspoons olive oil
1 clove garlic, crushed
½ brown onion, finely chopped
2 medium sized potatoes, cubed
1 cup chicken stock
85g smoked oysters or 1 can, drained
1 teaspoon cornflour
1 tablespoon water
½ cup low fat milk
salt and pepper
1 tablespoon chopped chives for garnish
1 teaspoon of lemon zest
Squeeze of lemon juice
Heat the olive oil in a pot on medium. Fry onions and garlic for 3-4 minutes till soft.
Stir in the potatoes. Cover with the chicken stock and toss in the oysters. Bring to the boil and simmer for 10-15 minutes or until the potatoes are soft. Make a paste from the cornflour and water. Add the milk and cornflour paste, boil to thicken and season with salt and pepper. Serve hot with chives, lemon zest and juice and crusty bread. Serves 2
Tip: Try substituting canned oysters for fresh ones. Or, for a heartier version, add some leek, smoked cod and prawns. The chowder can be prepared in advance and will keep in your freezer for up to 2 months.