There’s little more satisfying on a blisteringly cold day than a hot cup of soup (and a thick pair of socks). This smoked oyster chowder is a simple, quick cooking dish to turn to when you need something to take off the frigid edge of dark and chilly days. While a lot of the flavors are familiar, it leans into the unexpected addition of coconut milk instead of the more traditional heavy cream you’d find in a chowder. This adds a nuance of flavor and makes for a lighter, more nutritious weeknight dish.
2 tablespoons coconut oil
½ large white onion, diced
2 medium carrots, diced
2 celery stalks, diced
Sea salt and black pepper to season
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon red pepper flakes
2 medium potatoes, diced
2 cups seafood or vegetable stock
1 can full fat coconut milk
Zest of one lemon
1 teaspoon worcestershire
2 tins Ekone Original Smoked Oysters
Chopped parsley, hot sauce, and saltines to serve
Heat the coconut oil in a saucepan over medium heat. Add the onion, carrots, celery and a generous pinch of salt. Cook, stirring occasionally, until the vegetables have softened and are just starting to take on some color - this should take 10-12 minutes. Add the garlic, thyme, and red pepper flakes and cook for another minute. Add the potatoes, seafood stock, coconut milk, and a generous pinch each of salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Simmer for 15-20 minutes, until the potatoes are tender. Add the lemon zest, worcestershire, and oysters. Cook for another minute to allow the oysters to warm through, then remove from the heat.
Serve garnished with chopped parsley, hot sauce and saltines.