Gluten Free Oyster Chowder with Corn and Quinoa Recipe
In my family, it’s tradition to have oyster chowder or oyster stew on Christmas Eve. And apparently, we aren’t alone! There are many families who opt for seafood during the holidays instead of turkey, ham, or beef. For example, Italian-Americans have a holiday tradition called the Feast of the Seven Fishes where they fast on Christmas Eve and then have a huge dinner filled with seven different seafood dishes on Christmas day. Sounds delicious!
Although my family won’t be having seven different seafood dishes, we will be having one really tasty dish! This year, I’ve revamped my usual formula in this new Gluten Free Oyster Chowder with Corn and Quinoa recipe.
Recipe notes: This version uses quinoa, rather than flour, to not only thicken the chowder but to add some extra protein. As always, I toasted my quinoa before boiling it to help give it a nice nutty flavor. I used Hodgson Mill white quinoa – I like to maintain that classic milky color of chowder by using the white variety rather than the red.
Gluten Free Oyster Chowder with Corn and Quinoa Recipe
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium white or yellow onion diced
- ¾ teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- 2 garlic cloves minced
- ½ cup Hodgson Mill White Quinoa
- 2 cups frozen corn kernels thawed
- 4 cups gluten free chicken or vegetable broth
- ½ cup heavy cream
- 1½ pounds baby Yukon Gold potatoes scrubbed and sliced ¼ - ⅓ inch thick
- 2 (8-ounce) jars raw oysters, undrained
- ¼ teaspoon cayenne pepper
- 4 green onions sliced
- ¼ cup parsley coarsely chopped
- Chili oil optional garnish (for added heat)
Instructions
- Heat the olive oil over medium-high heat in a large stock pot or Dutch oven. Add the butter and let it melt. Add the onion, salt, and black pepper and cook, stirring occasionally, until translucent and starting to brown. Add the garlic and quinoa and cook, stirring, for 30 seconds. Add the corn and let cook for another 3-4 minutes.
- Add the broth, cream, potatoes, oyster liquid, and cayenne pepper and stir. Bring to a boil, reduce heat, and let simmer, uncovered, for 30 minutes or until the potatoes are tender. Add the oysters and let simmer just until they start to curl, about 5 minutes. Stir in the green onions and serve, garnished with parsley and chili oil, if desired.
Nutrition
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