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.
sweet cream butter, bacon, oysters, leeks, thyme, flour, oyster liquor, light cream, oysters, russet potato
Taken from www.foodgeeks.com/recipes/315 (may not work)