Smoky Oyster Chowder With Bacon, Rosemary And Fennel

• 4 ounces smoky bacon, such as Benton's (See Note), cut into 1-by- 1/4- inch matchsticks
• 1 tablespoon chopped rosemary
• 2 dried red chiles, stemmed and broken
• 4 small celery ribs, finely chopped
• 1 large onion, finely chopped
• 1 fennel bulb, finely chopped
• 2 quarts fish stock or 1 quart bottled clam broth with 1 quart of water
• 1 stick unsalted butter
• 1/2 cup all-purpose flour
• 1 pound fingerling potatoes, cut into 1/2-inch rounds
• 1 1/2 cups heavy cream
• Salt
• Freshly ground pepper
• 1 pint freshly shucked oysters with their liquor
• Tabasco, for serving

1. 1.In a large pot, cook the bacon over moderately high heat, stirring, until browned, about 5 minutes. Transfer the bacon to a paper towel-lined plate to drain. Pour out all but 2 tablespoons of the bacon fat in the pot. Add the rosemary and chiles to the pot and cook for 1 minute. Add the celery, onion and fennel and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the fish stock and bring to a simmer.
2. 2.In a medium saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until the roux is the color of peanut butter, about 5 minutes. Scrape the roux into the soup and bring to a boil. Add the potatoes and simmer until tender and the soup has thickened, about 10 minutes. Stir in the cream, season with salt and pepper and return to a simmer.
3. 3.Add the oysters and bacon to the soup and simmer until the oysters are just cooked, about 3 minutes. Spoon the chowder into deep bowls and serve with Tabasco.

smoky bacon, rosemary, red chiles, celery, onion, fennel bulb, fish stock, butter, allpurpose, potatoes, heavy cream, salt, freshly ground pepper, freshly shucked oysters

Taken from www.epicurious.com/recipes/member/views/smoky-oyster-chowder-with-bacon-rosemary-and-fennel-51739021 (may not work)