DIY Chowder
DIY Chowder
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
DIY Chowder
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
For Fat - pick 1 item to use
For Vegetables - pick 1 or more items to use, some are required
For Stock - pick 1 item to use
For Cream - pick 1 item to use
For Seafood - pick 1 or more items to use
Servings: servings
Instructions
  1. Some good combinations:

    If using whitefish, mushroom or vegetable stock works well, plus onion, carrot, daikon, spring onion, and mushrooms. For the cream I normally use the evaporated milk.

    If using clams or oyster meat, with the juice they come in, chicken or vegetable stock work well, plus onion, carrot, and potatoes. For the cream I normally use the evaporated milk.

    For a seafood type chowder, go with a mushroom or vegetable stock, and a little of each seafood listed, plus onion, carrot, potato or daikon. and mushrooms. For the cream I normally use the evaporated milk.
  2. Let's get started. In a medium size pot, heat the bacon fat or butter, when hot, add the onion and saute until softened and starting to brown up.
  3. Add the stock of your choice, the carrot, and 1-3 vegetables of your choice and bring to a boil then reduce to a simmer. As that is simmering add the fish or seafood of your choice, then add the evaporated milk or cream and milk, season with salt and pepper as desired. If using mushrooms add those as well.
  4. Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
  5. Ladle into bowls and enjoy.
Recipe Notes

This can be low cost up to high cost depending on what seafood you use.

My own creation, Lee Thayer.
Thailand.

Oyster Chowder
Oyster Chowder
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds like a great chowder, and oysters are readily available at Tesco in the small containers.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Oyster Chowder
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds like a great chowder, and oysters are readily available at Tesco in the small containers.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a sauce pan, add the milk and scald, which means bring it just to a boil.
  2. Strain the oysters and reserve the liquid. This is the type from Tesco I will use and I will verify the weight of each container and will update this with what I find out.
  3. In another pot, melt the butter then add the onion and parsley and cook until the onion is soft and translucent, then add the Worcestershire sauce, season with salt, pepper, and cayenne to taste.
  4. Add the oyster liquid and stir constantly and bring to a simmer, spring in the flour and stir continuously to thicken the mixture.
  5. When thickened, stir in the oysters and simmer until the edges curl, this is about 5 minutes, do not overcook the oysters.
  6. When the milk is scalded, that into the chowder until well blended.
  7. Serve with crackers or bread.
Recipe Notes

I will price this when I figure out how many containers of oysters I need, but reasonable to say this is low cost.

Adapted from an internet recipe.

Oyster & Spinach Chowder
Oyster & Spinach Chowder
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, the mushrooms and spinach sound wonderful in this. I have changed this recipe a little to use fresh oyster meat from Tesco but you are welcome to use fresh shucked oysters from a wet market. Oysters and spinach are estimates until I can make this.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
30 minutes
Oyster & Spinach Chowder
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, the mushrooms and spinach sound wonderful in this. I have changed this recipe a little to use fresh oyster meat from Tesco but you are welcome to use fresh shucked oysters from a wet market. Oysters and spinach are estimates until I can make this.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. The original recipe called for 3 small cans of oysters, which I have never seen here, so go with fresh oysters, an easy place to source these would be Tesco for 42 Baht/container, they come in a container exactly as shown.
  2. Heat olive oil in a large pot over medium heat. Cook the onion, spring onion, and mushrooms until tender. Stir in the spinach and heat that through.
  3. Meanwhile, whisk together 2 cups of milk with the flour in a small bowl. Pour into pot when the spinach is heated through and then add remaining milk and chicken broth to the pot. Cook over medium heat until thickened, stirring occasionally, season with salt and pepper to taste. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted and the edges of the oysters have curled indicated they are cooked through. Serve.
Recipe Notes

Oysters in Tesco are about 42 Baht/container, the containers are small so go with three. Three containers is 126 Baht, the Cheddar cheese is about 90 Baht for half a block to make 1 cup of shredded. For 8 servings, this is about 80 cents per serving.

Adapted from an internet recipe.

Mom’s Oyster Stew
Mom's Oyster Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
No, this is not my Mom's stew, just happens to be the name of the recipe I found, but it does sound wonderful. This is on my to cook list for sure. Keep in mind these are the small, already shucked and packaged oysters. I am going to go with 3 small containers from Tesco for a pint of oysters until I can make this and get a more accurate estimate.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Mom's Oyster Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
No, this is not my Mom's stew, just happens to be the name of the recipe I found, but it does sound wonderful. This is on my to cook list for sure. Keep in mind these are the small, already shucked and packaged oysters. I am going to go with 3 small containers from Tesco for a pint of oysters until I can make this and get a more accurate estimate.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium sauce pan, melt the butter over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the evaporated milk and milk and reduce to a simmer.
  2. When the milk is hot add the oysters and cook just until the oysters start to curl and turn opaque. Taste and season with more salt and white pepper if needed. Serve with saltine or oyster crackers on the side.
Recipe Notes

Once I make this I will report on the number of servings, photos, etc. Right now, a small container of oyster meat from Tesco is 45 Baht each, I am thinking 3 containers for a cost of 135 Baht. If you serve this as a side, say 6 servings, this is about 67 cents per serving. More to follow when I make this.

Adapted from an internet recipe.

Scalloped Oysters
Scalloped Oysters
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Now this sounds really good! I cannot wait to make this. This would be the small oysters already shucked and in the small containers at say Tesco or even available from vendors in villages. The recipe calls for 1 pint of oysters, I am going to go with 3 small containers from Tesco for this, after I make, I will report with photos.
Servings Prep Time
1 baking dish 10 minutes
Cook Time
30 minutes
Servings Prep Time
1 baking dish 10 minutes
Cook Time
30 minutes
Scalloped Oysters
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Now this sounds really good! I cannot wait to make this. This would be the small oysters already shucked and in the small containers at say Tesco or even available from vendors in villages. The recipe calls for 1 pint of oysters, I am going to go with 3 small containers from Tesco for this, after I make, I will report with photos.
Servings Prep Time
1 baking dish 10 minutes
Cook Time
30 minutes
Servings Prep Time
1 baking dish 10 minutes
Cook Time
30 minutes
Ingredients
Servings: baking dish
Instructions
  1. Preheat your oven to 230 C. Get out a baking dish, 8x8 in or 9x13 in should work as well.
  2. Combine crumbs with the melted butter. Put a thin layer of crumbs in the bottom of a baking dish. Alternate layers of oysters and crumb mixture, sprinkling each layer with seasoning of your choice. Do not use more than 2 layers of oysters.
  3. Mix the milk and the oyster liquid together and pour over the last layer of oysters, then top with crumb mixture. Bake for 30 minutes. Remove from oven, let rest 5 minutes, serve as a main with several sides or as a side dish (to get more portions from it).
Recipe Notes

Once I make this I will report on the number of servings, photos, etc. Right now, a small container of oyster meat from Tesco is 45 Baht each, I am thinking 3 containers for a cost of 135 Baht. If you serve this as a side, say 6 servings, this is about 67 cents per serving. More to follow when I make this.

Variants, could possible use shelled green mussels, but you would need to remove any grass first.

Adapted from an internet recipe.

Seafood Stew
Seafood Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Good potential here, on my to cook list.
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Seafood Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Good potential here, on my to cook list.
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Ingredients
Servings: servings
Instructions
  1. Place all ingredients except for fish, shrimp, and oysters in slow cooker. Cook on high for 4 hours, then add in fish, shrimp, and oysters and cover with lid. Cook for an additional 30-45 minutes or until fish is flaky. Serve.
Recipe Notes

Pangasius would cost about 60 Baht/500 grams, shrimp would cost about 80 Baht, oyster meat is 42 Baht per container. Cost per serving for 8 servings cost is 82 cents per serving. Great value for a great dish.

Adapted from an internet recipe.