Chunky Oyster & Brussels Sprouts Chowder

• 1 slice Bacon
• 200 grams Shelled oysters
• 100 grams Onion
• 150 grams Potatoes
• 150 grams Brussels sprouts
• 50 grams Carrot
• 300 ml Water
• 1 packages Bouquet garni (bundled herbs)
• 200 ml Soy milk
• 10 grams Butter
• 1 tbsp White flour
• 1 tbsp Miso
• 1 Salt and pepper
• 1 to garnish Finely chopped parsley

1. Make a cross-cut in the brussels sprouts roots.
2. Lightly boil in salt water, then drain.
3. Cut the onion into 1 cm.
4. Cut the potato into 3 cm, the carrots into 2 cm, and the bacon into 1 cm strips.
5. Melt butter in a pot and add onions, carrots, and bacon.
6. Once the onions have wilted, add the potatoes.
7. Once the oil has soaked in, add flour and fry.
8. Add the A ingredients and bring to a boil.
9. Boil on medium heat for 5 minutes while removing scum.
10. Add soy milk and brussels sprouts and boil for another 5 minutes.
11. Dissolve the miso, add oysters and lightly cook through.
12. Flavor with salt and pepper.
13. Transfer to a serving plate, top with parsley and it's complete.

bacon, oysters, onion, potatoes, brussels, carrot, water, bouquet garni, milk, butter, flour, salt, parsley

Taken from cookpad.com/us/recipes/144558-chunky-oyster-brussels-sprouts-chowder (may not work)