Ingredients
| 1 stick | sweet cream butter | | 3 slices | bacon, chopped | | 6 oz. | oysters pureed in a blender | | 2 cups | chopped leeks (white and pale green parts only) | | 2 tbsp. | chopped fresh thyme | | 1 tbsp. | all purpose flour | | 1-1/2 cup | oyster liquor | | 1-1/2 cup | light cream | | 2 qt. | oysters, drained, juices reserved, oysters cut into 1/2-inch pieces | | 1 (10 oz.) | russet potato, peeled, cut into 1/2-inch pieces |
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Instructions
Saute bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes. Transfer 1 tablespoon bacon to small bowl; reserve for garnish.
Add leeks and thyme to pan; saute until leeks begin to soften, about 3 minutes. Whisk in flour. Gradually whisk in, cream and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add oysters; and oyster puree',and butter, and simmer, uncovered, until oysters are heated through and just firm, about 3 minutes.
Season with salt and pepper to taste. Ladle chowder into bowls. Sprinkle with reserved bacon, some oyster
crackers, and serve.
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