Sweet and spicy thick oyster chowder with pototoes, corn, onion, bell pepper, and jalapeno in a cream thickened oyster broth.
Ingredients -
2 small Sweet Red Bell Peppers, chopped
2 Onions, chopped
2 medium Potatoes, cubed
2 fresh Jalapeno peppers, finely chopped
16 ounces shucked Oysters with liquid
2 (10 ounces) packages Frozen Whole Kernel Corn, thawed
2 teaspoons Dried Oregano
1 cup Heavy Cream
Preparation:
1. Combine red bell pepper, onion, potato, jalapeno, oysters, corn, oregano except cream in a slow cooker.
2. Cover and cook on low setting for 4 hours.
3. When ready to serve, stir in cream.
Variations and Recipe Ideas:
Cooking Tip
Oysters
The chowder base in this recipe would work well with white fish like haddock, halibut and cod, as well as other shellfish like crab and clams. The broth is created largely from the liquid from the oysters and would have to be re-created using the chosen fish or shellfish, or purchased broth.
Cooking Tip
Jalapeno Peppers
A pnch of cayenne pepper would replace the heat from the jalapeno. A serrano pepper, seeded and diced would also be a good subtitute.
