Oyster and Plantation Soup

• 2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons white pepper
• 1 teaspoon basil dried
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon tarragon leaves dried
• 1 teaspoon ancho chilies
• 1/2 teaspoon thyme dried
• 1 tablespoon flour, all-purpose
• 1 cup chicken broth
• 2 tablespoons butter
• 1 cup onions chopped
• 2 each plantains ripe
• 26 ounce coconut milk unsweetened
• 1 cup heavy whipping cream
• 1 pint oysters fresh shucked, in their liquor,, liquid inside shell

1. Combine the seasoning mix ingredients in small bowl.
2. Dissolve the flour in 2 tablespoons of the stock.
3. Melt butter in a heavy 5 quart pot over high heat.
4. When it sizzles, add the onions and plantations and cook, stirring constantly, until the onions begin to brown and the plantains are tender, about 8 minutes.
5. Add the remaining stock and deglaze the pot (that's just a fancy professional chef's term for scraping and using the liquid to loosen the brown bits.)
6. Add the seasoning mix, flour-stock mixture, and coconut milk.
7. Stir well, then stir in the heavy cream.
8. Bring just to a boil, stirring constantly, and add the oysters and their liquor.
9. Return to a gently boil, reduce the heat to medium, and cook, stirring occasionally, just untilt he oysters are heated through about 3 minutes.
10. Remove fromt he heat and serve.

salt, garlic, white pepper, basil, cayenne pepper, onion powder, tarragon, ancho chilies, thyme, flour, chicken broth, butter, onions, plantains, coconut milk, heavy whipping cream, oysters

Taken from recipeland.com/recipe/v/oyster-plantation-soup-34928 (may not work)