This gluten-free smoked oyster chowder is quick and easy to make, and full of rich flavors. The unexpected smokiness from the smoked oysters adds so much flavor to this creamy chowder. No flour or Roux needed!
This easy gluten-free smoked oyster chowder is absolutely delicious.
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 really worked the way I had hoped. (Talk about recipe fails!!)
Creating a chowder without a roux might be easier. Potatoes would add a lot of substance and thickness to this soup…but I wasn’t sure if these potatoes could thicken this soup enough that I could skip the roux. If you have been reading my blog for a while, you will know I love a food chemistry challenge!!
This experiment worked!! You will find this is one of the best chowders out there…and it was made in one pot. Nice and easy!
The star of this recipe is the smoked oysters. I often wondered what to do with smoked oysters, but this article has so many great ideas. The smoked oysters added a smokey richness to this gluten-free chowder recipe that is hard to duplicate. This soup isn’t quite thick enough to be an oyster stew, but with more potato and seafood, it could come close!
This soup isn’t quite thick enough to be an oyster stew, but with more potato and seafood, it could come close!
And even better, my son LOVED this chowder.
This chowder is full of cod, smoked oysters, and potato chunks….and even better, gluten and wheat free!
Types of Chowder
This chowder recipe is made based on New England Clam Chowder. I love the milky creaminess of these types of chowders. New England chowders have a heavy cream base. You can also find chowders based on Manhattan Chowders. This type of chowder has a tomato base.
You can also use my reaux free recipe to create a seafood chowder. Just use your favorite seafood!
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Things You Need to Make This Recipe:
How to make gluten-free chowder:
- 1 pound fresh cod
- 1 can smoked oysters in olive oil
- 3 cups water
- 3 cups milk
- 2 large russet potatoes, peeled and chopped
- avocado or olive oil
- 1 tablespoon fresh sage, thinly sliced
- 2 large leeks, sliced and washed
- 1/2 teaspoon Hungarian paprika
- 1 teaspoon yellow miso paste
- 1 teaspoon salt, more if you like
- 1/4 teaspoon black pepper
- In a large pot, brown leeks in oil for 4 minutes.
- Add cod and water.
- Cover and bring to a boil and cook for 10 minutes until cod is cooked.
- Add potatoes, oysters, paprika, sage, miso, salt, pepper, and milk.
- Reduce heat and simmer for 30 minutes.
- Stir occasionally to prevent sticking to bottom of the pot.
- Serve hot.
Nutrition Information:Yield: 10 Serving Size: g
Amount Per Serving:Calories: 265 Saturated Fat: 3g Cholesterol: 51mg Sodium: 194mg Carbohydrates: 31g Fiber: 3g Sugar: 13g Protein: 21g
For a recipe idea to go with this soup, check out these fritters:
Would you like to try another soup? How about this Shredded Chicken Taco Soup?