Minimize the Fat

Maximize the Flavor

Healthy Oyster Chowder

I love chowders, but am reluctant to eat them because of the high caloric content in cream. This one has fewer calories, but lots of flavor.

Ingredients

• 4 tbsp unsalted butter
• 2 shallots, minced
• 1 bulb fennel, minced
• 2 thin slices fresh ginger root
• 1 long strip orange zest
• 1 cup sliced white potatoes
• 3 cups fish stock
• 1 cup dry white wine
• 1 to 2 tsp fish sauce
• Salt and white pepper to taste
• 2 cups shucked oysters & juice
• 1/4 cup minced scallions
• 1 tsp finely minced tarragon for garnish

Historic Union Oyster House

Directions

1. Melt butter over medium-high
2. Add shallots, fennel, ginger and orange zest
3. Cook until shallots and fennel soften/caramelize, about 10 minutes
4. Turn heat to high for 5 minutes
5. Add potatoes, fish stock, and wine; bring to a boil
6. Reduce heat, cover, and simmer until potatoes are tender
7. Add fish sauce, salt/pepper to taste
8. Simmer again, add oysters with juices
9. Cover/cook until soup simmers again
10. Discard ginger, orange peel, add garnish, and serve immediately
11. The seven lines left.