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

1. Saute bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes.
2. Transfer 1 tablespoon bacon to small bowl; reserve for garnish.
3. Add leeks and thyme to pan; saute until leeks begin to soften, about 3 minutes.
4. Whisk in flour.
5. Gradually whisk in, cream and reserved oyster juices.
6. Add potato; bring to boil.
7. Reduce heat; cover and simmer until potato is tender, about 10 minutes.
8. Add oysters; and oyster puree',and butter, and simmer, uncovered, until oysters are heated through and just firm, about 3 minutes.
9. Season with salt and pepper to taste.
10. Ladle chowder into bowls.
11. 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)