Alvin H. Danenberg, DDS • Nutritional Periodontist
February 9, 2017
Oysters are a nutrient-dense food. They are a significant source of protein, omega-3 fatty acids, zinc, vitamin B12, copper, selenium, vitamin D, and iron. My recipe for oyster coconut chowder also includes Kelp Granules, which provide various trace minerals especially iodine.
My wife and I love this chowder because of the smoothness from the coconut cream and potato starch. It is a meal by itself, but you could include it with another entrée.
Oyster Coconut Chowder
- 1 chopped carrot
- 1 chopped onion
- 2 stalks chopped celery
- 2 tablespoons coconut oil for sautéing
- 1 teaspoon sea salt
- 1 teaspoon Kelp Granules (I like Main Coast Sea Seasonings brand)
- 1 teaspoon Old Bay Seafood Seasoning
- 1 pint fresh oysters (with liquid)
- 2 cups coconut cream*
- 2 tablespoons potato starch (I use Bob’s Red Mill Unmodified Potato Starch)
- Sauté onions, celery & carrots in a saucepan over low heat with coconut oil for about 15 minutes until the carrots are soft.
- Add sea salt, kelp granules, and Old Bay Seafood Seasoning to saucepan; blend completely.
- Check oysters for any shells, and then add them with their liquid to saucepan; cook until the edges of the oysters begin to curl.
- Separately, combine potato starch and coconut cream until blended well; then, add to saucepan and stir until just boiling.
- Reduce heat to simmer; stir continuously for about 5 minutes.
- Serve, and enjoy!
* Put 3 cans of coconut milk into the freezer for about 5 minutes. This will allow the coconut “cream” to separate from the milk and solidify. Then, open the cans and scoop out the “cream” to use for this recipe.