Oyster Chowder




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


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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