Burbon House's Famous Oyster Chowder Recipe

Dickie Brennan’s Bourbon House is all about local seafood. If it’s not in season, you won’t find it on the menu. Enjoy authentic New Orleans dishes at New Orleans' premier oyster bar and seafood restaurant. Bourbon House boasts a lively atmosphere with huge picture windows overlooking Bourbon Street. The dining rooms of this famous French Quarter restaurant are indicative of New Orleans’ European heritage, with handcrafted wrought iron and custom millwork. Dickie Brennan and his culinary team have created an incredible menu of classic New Orleans Creole dishes complemented by new favorites. Dine at New Orleans' favorite oyster bar and enjoy local Louisiana oysters on the half shell either straight up, or topped with champagne mignonette and Cajun caviar. Here is the recipe for the famous Original Oyster Chowder!


  • ½ lb, plus 2t Unsalted butter
  • ½ lb Pecan smoked bacon, diced
  • 2 T Garlic, minced
  • 4 stalks Celery, chopped
  • 2 C Leeks, half moons
  • 1 C All-purpose flour
  • 1 qt Louisiana oysters (reserve the liquor)
  • 3 ea Bay leaves
  • ½ lb Russet potatoes, half riced and half diced
  • 2 C Heavy cream
  • 1 bunch Green onion
  • Tabasco to taste
  • Kosher salt and white pepper to taste


Melt butter in a heavy gauge saucepot, add the bacon and render until fat is clear.  Add the garlic, celery and leeks and sauté for 5 minutes.  Add the flour and mix thoroughly, making certain that nothing sticks.  Stir in the oyster liquor and bay leaves, and cook for 30 minutes.

Lower the heat and add the potatoes.  When the potatoes are tender, add the oysters.  When the edges of the oysters begin to curl, stir in the cream. 

Ladle the chowder into serving bowls.  Finish with green onion, whole butter and a few splashes of Tabasco. 

Get The Original Louisiana Oyster Chowder at Bourbon House  · 144 Bourbon St New Orleans, LA 70130  · Reservations 504.522.0111

Add new comment