This smoked oyster chowder is quick, easy to make, and full of rich umami flavors. The unexpected smokiness from the smoked oysters and they add so much flavor to this milk-based creamy chowder. No flour or Roux is needed!
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My son has been asking me to make a gluten-free chowder since we went gluten free six years ago. I made a few attempts at a gluten-free roux, but none worked the way I had hoped.
Creating a chowder without a roux might be easier. After several tests, I found the russet potatoes added a lot of substance and thickness to this soup, so I skipped the roux. The star of this recipe is the canned smoked oysters. The smoked oysters added a smoky richness to this gluten-free chowder recipe that is hard to duplicate. It cooks up quickly and is hearty enough to be a main meal.
This chowder recipe is based on my Gluten-Free New England Clam Chowder. I love the milky creaminess of these types of chowders. New England chowders have a heavy cream base.
If you love soup, here are some more delicious gluten-free soup recipes you will want to make!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Smoked Oysters – I used smoked canned oysters because they add a delicious smoky flavor to this chowder.
- Cod – This is optional. You can use any mild fish.
- Leeks or Onions – Leeks are mild, so substitute onions if you prefer a stronger onion flavor.
- Potatoes – Any variety is fine to use. I prefer using russet potatoes.
- Garlic – Freshly minced or jarred is fine.
- Miso Paste – Always check to ensure your miso paste is gluten-free. Many are not. I tested Miso Master brand miso paste, which is gluten-free.
- Milk – Use whole milk for the best results. You can also use 1/2 milk and 1/2 heavy cream.
I have a lot of delicious gluten free soup recipes on my blog, like this Shredded Chicken Taco Soup and my kids’ favorite, Lentil Bacon Soup. This soup is the perfect comfort food for anyone who loves chowder!
Tasty Flavor Variations:
You know how much we love soups and stews, so you can adjust! This oyster chowder is no different and can be customized to your liking. Here are some ideas:
- Red Potatoes – No biggie if you don’t have brown potatoes on hand! You can replace them with red potatoes; every bite will be just as scrumptious!
- Mushrooms – If you are a fan of mushrooms, you should add a few! They give an earthy flavor to the dish that can’t be beaten.
- Bacon – Seriously, everything is better when you add some salty bacon!
- Spinach – Spinach is a great ingredient to add, providing extra nutrients. Bonus points if your kids and spouse don’t notice!
You can also use my roux-free recipe to create a seafood chowder. Just use your favorite seafood!
How to Make an Oyster Chowder (Step-By-Step)
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Step 1: Add oil to a soup pot and sauté your sliced leeks (or onions) on medium heat for 4 minutes. Add the diced potatoes and cook for 5 minutes. (If you are adding the optional bacon, add that now.)
Step 2: Add the raw whole cod filets and water to the pot. Cover and bring the soup to a boil.
Step 3: Next, add in the smoked oysters and the remaining ingredients. Cover and reduce the heat to simmer for 30 minutes.
Step 4: Cover and turn the heat to low, stirring frequently so the chowder doesn’t burn. Enjoy this chowder hot.
Frequently Asked Questions:
Store any leftover oyster soup in an airtight glass container. The oyster chowder will last around 2 days in the fridge. If you notice an abnormally fishy odor or it becomes slimy, it is time to throw it out.
To reheat the oyster soup, occasionally warm it up on the stove in a pot. Heat it on low heat so it doesn’t burn. It should be warm in 10-15 minutes.
Technically, yes, you can freeze oyster chowder. I don’t recommend it because the texture of the potatoes will not be very good once you reheat the chowder. You can always try it and see if you like it, but I typically don’t care for reheated potatoes after they have been frozen.
More Gluten-Free Soup Recipes:
- If you love noodles, this Gluten-Free Ramen Soup is going to become your favorite!
- Grab a slow cooker and try this homemade creamy Gluten-Free Mushroom Soup.
- This creamy Chicken Potato and Bacon Chowder is delicious and hearty enough for a meal.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Cod and Smoked Oyster Chowder
Ingredients
- 1 pound fresh cod
- 1 can smoked oysters in olive oil
- 3 cups water
- 3 cups regular milk
- 2 choped potatoes
- avocado or olive oil
- 1 tablespoon fresh sage thinly sliced
- 2 large leeks or onion sliced and washed
- ½ teaspoon Hungarian paprika
- 1 teaspoon yellow miso paste * see notes
- 1 teaspoon salt more if you like
- ¼ teaspoon black pepper
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Instructions
- Wash and slice 2 large leeks or onion into thin slices. In a large pot, heat the avocado or olive oil over medium heat for one minute. Add the leeks and cook for 3 minutes until they become tender.
- Add 1 pound fresh cod and 3 cups water to the pot.
- Cover and bring the ingredients to a boil. Let it boil for 4 minutes, then turn the heat down to low and simmer for 10 minutes until the cod is cooked.
- Wash and dice the potatoes. I leave the peels on, but you can remove them if you prefer.
- Add the chopped potatoes, 1 can smoked oysters in olive oil, 1/2 teaspoon Hungarian paprika, 1 tablespoon fresh sage, 1 teaspoon yellow miso paste, 1 teaspoon salt, 1/4 teaspoon black pepper, and 3 cups regular milk.
- Cover and reduce the heat to simmer for 25 minutes.
- Stir occasionally to prevent sticking to bottom of the pot.
- Serve hot. Garnish with scallions, chives, or a small sprinkle of additional paprika over the top of the soup.
Notes
- If you do not have smoked oysters, feel free to substitute clams or other seafood.
- Make sure your miso is gluten free.
- I do not recommend making this dairy-free.
- This chowder will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
- Red Potatoes – If you don’t have brown potatoes on hand, no biggie! You can replace them with red potatoes, and every bite will be just as scrumptious!
- Mushrooms—If you are a fan of mushrooms, you should add a few! They give the dish an earthy flavor that can’t be beaten.
- Onions – Can’t live without onions? Add some in this chowder and gobble up a bowl of hot soup.
- Bacon – Seriously, everything is better when you add some salty bacon!
- Spinach – Spinach is a perfect ingredient to add in so you can have some extra nutrients. Bonus points if your kids and spouse don’t notice!
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Hey, I am making this now. Just cooked the cod/leeks/water – boiled for 4 min, simmer for 10, then added everything else… and now it says “simmer for 25 min” but it is not hot enough to simmer. Now that I am rereading the cook time, it shows a total cook time of 30 min. So should I have added the cod AND everything else, and boiled for 4 min, then simmered for 25? This isn’t making sense and I am worried we are going to have some seriously overcooked cod by the time it’s done.
Hi Lori, This is how I made and tested the oyster chowder, and other readers haven’t run into the issue you mention. When you say overcooked cod, you do want it to fall apart into bite-sized bits when it cooks. You are welcome to cook it longer, add the cod later, or however you would like.
I made this tonight for a local just for fun chowder competition and took 4th place. Gave all the credit to this web site. Everyone loved it, its pretty amazing. It has a to of great flavors, I used witting instead of cod and it held together just fine. There was even a chef there that said this chowder was his favorite choice. My wife is very picky about seafood things and she absolutely loved it and said we will be making it again .
Thanks
Wow, Jim…that is so cool. I love that you got compliments on this recipe. I haven’t tried witting yet, but now I am intrigued. Thank you so much for coming back to let me know this chowder was a big hit!
I made it with 2 cups of unsweetened almond milk – adding a third cup would have diluted the soup too much. I used regular paprika. I added finely chopped kale, a few mushrooms, both leeks and white onion. I did not have any sage on hand. Just wanted you to know that it was delicious for those who may want a dairy free chowder.
I love hearing this worked with dairy-free ingredients. Thank you so much for your note. I am sure it will help other dairy-free readers.
Hi Sandi, very delightful recipe this one! We love it!
Though that you claim this recipe is soy free, but I am afraid it cannot be called that way. Miso paste is made of fermented soybean, so there is no way this is soy free.
Thank you so much for your comment. That slipped by me, so I just corrected this. Thank you!
I’ve never had chowder before, but I really liked this! I used two tins of oysters and drained off most of the oil before adding them. My husband liked it too, though he said it’s not as thick as a traditional chowder. I also only added 2 cups of milk (ran out!).
I am so glad you loved the recipe, Shirley. You can thicken it with a little corn or potato starch next time if you like a thicker chowder.
This recipe is bangin. I steamed the cod though and poored the required amount of water straight from the steamer. The bacon played in well as did some rehydrated mushrooms. Also added a little bit of peas. Will make again. Bravo milady.
Oysters are delicious, but I find them hard to incorporate into meals, since they have such a pungent taste. This cod and smoked oyster chowder recipe you shared may be a great way to begin eating clams more. Cod has a light taste, so combined with the oyster, it will be delicious. Thank you for sharing a great and inspiring recipe with those of us who live off of others food recipes for yummy meals.