New England Oyster and Corn Chowder Dressing

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“Rick Rodgers”
1hr 50mins

Ingredients Nutrition


  1. In a medium saucepan of boiling salted water, cook the potatoes over med-high heat until just tender, 15-20 minutes.
  2. Drain and rinse under cold running water; peel potatoes, if you wish; cut them into 1/2-inch cubes.
  3. Meanwhile, in a large skillet, cook bacon over medium heat, turning until lightly browned and crisp, 8-10 minutes.
  4. Remove with tongs and drain bacon on paper towels; crumble when cool; reserve fat in skillet.
  5. Add onion, celery, red bell pepper, and thyme to the bacon fat in the skillet; cook, stirring often, until the onion is softened and beginning to color, about 8 minutes.
  6. Scrape the vegetable mixture into a large bowl; mix in the crackers, crumbled bacon, cooked potatoes, corn, and parsley.
  7. Gradually stir in the cream, reserved oyster juices, eggs, and about 1/2 cup broth, until the stuffing is evenly moistened but not soggy.
  8. Season with salt and pepper; let stand 15 minutes, stirring occasionally, allowing the crackers to absorb the liquid.
  9. Add the oysters and mix gently; transfer to a lightly buttered casserole; drizzle with 1/2 cup broth, cover, and bake at 350° for 30 minutes (uncover the last 15 minutes for a crustier top).

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