Chipotle Oyster Soup

tomatochipotlechile de arbol

Chipotle Oyster Soup

Chipotle Oyster Soup

Sopa de Ostion Enchipotlada

Recipe Yield

6 servings

Cooking time

50 minutes

Rate this recipe

4.78 from 9 votes

Ingredients

  • 3 tablespoons vegetable oil
  • 1 1/2 cups chopped white onion
  • 1 1/2 cups finely chopped celery divided
  • 1 1/2 cups finely chopped carrot divided
  • 1 1/2 cups finely chopped leeks divided
  • 5 garlic cloves finely chopped or pressed
  • 2 tablespoons about 4 chipotle chiles in adobo sauce and their sauce, chopped, or to taste
  • 1 chile de arbol stemmed and chopped, seeds included
  • 1 1/2 pounds about 6 Roma tomatoes, roasted and charred, chopped
  • 1 pound about 12 to 15 shucked oysters and their juices
  • 1 teaspoon kosher or sea salt or to taste
  • 1 teaspoon dried oregano
  • 5 cups shrimp or seafood broth or substitute vegetable or chicken broth
  • Chopped cilantro leaves for garnish
  • Quartered limes to serve

To Prepare

  • In a large casserole or soup pot, heat the oil over medium heat. Once hot add the onion and cook for 5 to 6 minutes until softened. Incorporate 1 cup each of the celery, carrot, and leeks (reserving half a cup of each for later use), cook for 3 to 4 minutes until the vegetables have wilted. Make room in the middle of the pot and add the garlic, chipotles in adobo, and chile de arbol, cook for a minute, then mix with the vegetables and cook for another minute. Add the tomatoes, the juices from the oysters, salt, and oregano and cook for about 6 to 7 minutes, until it is all simmering and thickening a bit. Add the broth, once it comes back to a simmer, continue simmering for another 10 minutes. Turn off heat.
  • Once it cools off a little, puree in batches in the blender until completely smooth. If you want a very silky soup, strain back into the soup pot.
  • Bring the pureed soup back to a simmer over medium heat, add the remaining half a cup each of the celery, carrot, and leeks and cook for 4 to 5 minutes. Incorporate the shucked oysters, cook for 1 minute until barely cooked through and turn off the heat.
  • Ladle into soup bowls, garnish with cilantro and offer your guests a quartered lime to squeeze in fresh juice before they eat.

Comments

37comments inChipotle Oyster Soup

  1. Linda Forsythe

    Nov 26

    Gonna try it. Just saw Pati’s show on create and my husband wants me to try it because he loves oysters.

    1. Pati Jinich

      Jan 02

      Hope you guys love it!

  2. Captain Michael

    Nov 16

    I really enjoyed your wonderful show on Altata. The grilled fish looks amazing. I am from The Chesapeake Bay area and a fan of oysters anything.
    I now live in New Mexico now and cant wait to try this. I ran out this morning and bought the ingredients.
    Love your show, you are real and adorable
    Michael

    1. Pati Jinich

      Dec 11

      How sweet Michael, thank you! Hope you liked the soup 🙂

  3. Christopher Daniels

    Oct 31

    I am planning on making this later this week. It sounds delicous! Is this soup okay reheated the next day or might the oysters become overcooked? It is just me and I usually enjoy leftovers. If not, I could also halve the recipe. Thank you!

    1. Pati Jinich

      Nov 02

      Feel free to rewarm on low heat the day after Christopher, I wouldn’t recommend using the microwave 🙂

      1. Anonymous

        Nov 08

        Thank you so much!

  4. Chris Raftery

    Jul 20

    We’ve made this recipe three or four times and love it! We are fortunate in that we raise our own oysters, and have used them in this recipe which makes it special for us. So this time we decided to change things up a bit and use clams we sourced from the tidal beach in front of our property on Bainbridge Island, WA. They are not the wonderful chocolate clams of Loreto, Mexico, but are delicious none the less. We toned down the heat a bit and roasted Roma tomatoes as well as tomatillos for the soup. About 50-50 mix. When we harvested the clams we looked for bigger ones rather than the small ones traditionally used in a clam chowder. Meaty! We steamed the clams in a traditional shallot, butter, white wine broth until they opened taking care not to overcook them. About 5-7 minutes nonmed-medium high. We then removed them from the shells and put them in the soup when it was ready along with the reduced clam nectar from steaming. Garnished with cilantro and a squeeze of line as suggested. Really good. I mean, really good. Sop up the soup with crusty sourdough bread. 🙂

    1. Pati Jinich

      Sep 11

      Mmmm, just by reading this I want to cook this soup again, thanks so much Chris!

  5. Elsa Guerra

    May 04

    Saw her make it on her show. YUM

    1. Pati Jinich

      May 17

      Glad you liked it Elsa!

  6. James S.

    Aug 20

    This Soup was phenomenal! It lifted up the oysters to let them shine in their deliciousness. Marvelous! Thank you 🙂

    1. Pati Jinich

      Sep 12

      My pleasure James 🙂

  7. Maria Alicia Solorio

    Apr 30

    Estoy planeando hacer esta sopa para el Día de la Madre. A mi suegra y a mi cuñada les encantan las ostras y cuando vi esta receta supe que tenía que prepararla. Primero se lo prepararé a mi esposo y veré cómo queda. No me gustan las ostras, así que él será mi probador de alimentos. Te haré saber cómo resultó. Todas tus recetas que he hecho han sido un gran éxito. Gracias Pati por compartir tu regalo.

    1. Pati Jinich

      Apr 30

      Mil gracias Maria Alicia, me encanta que a pesar que no sea tu favorito, vayas a preparar esta sopa para tu suegra y tu cunada, que lindo detalle! Ojala que le guste a tu esposo y despues a ellas, un abrazo!

  8. Amber Cameron

    Feb 10

    I’m making this tonight! So get this, I’m telling my best friend that I can’t talk to her right now because I’m watching a cooking show that I’m addicted to. She asks me which one and I tell her it’s yours. She says “oh she is a friend of mine. Sweetest girl. Remember when I got so sick with the JP (Juan Pablo) parasite in Mexico? That was with her on the Avocado trip.” Then she sent me a picture of the two of you! Her name is Tamra Scott Scroggins. I was staying at her house when she got back. Then she took the JP to Italy with her on the Barilla trip! Bless her. lol

    1. Pati Jinich

      Feb 10

      Hahaha, it is a small word indeed! Un abrazo Amber 😉

  9. Elizabeth RAMIREZ

    Nov 21

    Again, who was the young man who appeared to sample the dish, at the end of the Pati Jinich show in SONORA, on 11/21/20. No introduction was made🤨

    1. Pati Jinich

      Nov 22

      Hola Elizabeth! My son Alan was the one tasting the Pescado Zarandeado and then my middle son Sami came at the end to taste the Dirty rice with clams 😉

  10. Dee Shurtleff

    Sep 19

    Just watched you on Create – oysters and muchaca. I don’t know how to spell it. Can you help me out please

    1. Pati Jinich

      Sep 24

      It is Machaca Dee, so you were pretty close. Here is the recipe in case you want to give it a chance 😉 https://patijinich.com/pati_2020/shrimp-machaca-and-potato-burritos/

  11. Tere

    Sep 02

    Many times I use Mexican recipes for my Christmas eve dinner. There are so many crossover spices like cinnamon, chocolate, coriander and clove for example in common with anglo xmas fare, but I cannot support the turkey-ham spectrum. So this recipe, with the inclusion of oysters–the definitive holiday food–is DEFINITELY on the menu this year. I thank you Pati, for this and so many other great recipes and techniques that you have offered us through your show. I spent two weeks in Oaxaca with local artists in 2006, eating local recipes and going to the amazing market and it changed my life. I really respect how you are exhibiting the depth of Mexican culture along with your cooking. Thank you so much.

    1. Pati Jinich

      Sep 06

      Thanks so much Tere for the very kind words! I am sure you had a great time in Oaxaca, it is a fantastic place 😉

  12. Hortencia

    Jun 13

    Made this tonight for dinner. Delicious. My daughter loves spicy and wants me to use chicken next time.

    1. Pati Jinich

      Jun 21

      That is an interesting request Hortencia! Let me know how it come out if you prepare it 😉

  13. Steve in Tacoma

    May 16

    Making again!

    I wonder how some medium-chopped mushrooms might go with this, Pati?

    1. Pati Jinich

      May 23

      Yummy, why not? I’d say go for it Steve!

  14. Steve in Tacoma

    May 04

    So grateful for this. I was a hero last night. Used an immersion blender – so simple. My wife said it was like “restaurant chef-prepared.”

    We had fresh oysters from a beach nearby, but I threw in a bunch of big prawns to meat it up some more.

    We ate it over rice, but that’s just us. Didn’t go to the right store for the arbol chiles, so substituted a dash of cayenne.

    1. Pati Jinich

      May 04

      Your recipe sounds delicious Steve, thanks so much for sharing 😉

  15. Rich

    Feb 02

    Could i add cream to the chipotle oyster soup

    1. Pati Jinich

      Feb 04

      I think that is a great idea Rich!

  16. Judy

    Nov 12

    My husband is allergic to shellfish. Do you think I could use a good firm whitefish to substitute or would it lose its essence?

    1. Pati Jinich

      Nov 13

      Go for it, Judy!

  17. ema39

    Oct 14

    OMG. I can hardly wait to make this. My wife is not so fond of oysters (except fried); can I make the broth as per the recipe and then divide into two dishes and use shrimp in one (for my wife) and oysters in the other (for me)?

    1. Pati Jinich

      Oct 14

      Go for it, EMA!

  18. Russ Waite

    Oct 12

    I’ve been waiting for this one.😎

    1. Pati Jinich

      Oct 12

      Oh good…enjoy, Russ!

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