A delightful and creamy oyster chowder perfect for a cozy meal.
Heat the butter in a Dutch oven over medium heat until melted.
Use unsalted butter to better control the seasoning of the dish.
Add the chopped green onions and sauté until tender and fragrant.
Stir frequently to prevent the onions from browning too much.
Pour in the half-and-half and milk, stirring to combine.
Warm the dairy gently to avoid curdling.
Season with salt, white pepper, and red pepper flakes, adjusting to taste.
Taste as you go to ensure the seasoning is balanced.
Add the oysters and cook over low heat until the edges curl and the mixture is hot but not boiling.
Avoid boiling to maintain the oysters' tender texture.
Serve the chowder hot with your choice of garnish or side.
Garnish with a sprinkle of fresh herbs for added color and flavor.
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