Chipotle Oyster Soup

Name: Chipotle Oyster Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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)

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

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!
  
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 🙂
  
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!
    
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!
  
Elsa Guerra

May 04

Saw her make it on her show. YUM

1. Pati Jinich
  
  May 17
  
  Glad you liked it Elsa!
  
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 🙂
  
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!
  
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 😉
  
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 😉
  
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 😉 http://patijinich.com/pati_2020/shrimp-machaca-and-potato-burritos/
  
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 😉
  
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 😉
  
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!
  
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 😉
  
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!
  
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!
  
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!
  
Russ Waite

Oct 12

I’ve been waiting for this one.😎

1. Pati Jinich
  
  Oct 12
  
  Oh good…enjoy, Russ!

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