This simple oyster soup recipe calls for canned oysters, which are always in season, and can be put together in a flash. For canned oysters, I recommend Crown Prince Whole Boiled Oysters. Here in northern Wisconsin, fresh raw oysters can be difficult to find, but if you have access to fresh oysters use them. If you want to turn this soup into chowder; first, dice a large potato and cook it in the water mixture before adding the oysters, cream and crackers.
- 1 quart water
- 2 cups canned oysters (packed in water), drained and rinsed
- 1 tablespoon unsalted butter
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ cup cream
- 6 saltine crackers crumbled
- Additional saltine or oyster crackers for serving
- Fresh parsley sprigs
- In a small Dutch oven or soup pot, add the water, butter, salt and pepper and bring to a boil
- Add the oysters, crackers and cream and give everything a good stir
- As soon as the mixture returns to a boil, take off heat and let sit for a minute, covered
- Serve soup piping hot topped with some chopped fresh parsley, additional crackers and a dash of hot sauce, if desired
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.