Corn and Oyster Chowder

• 5 tablespoons butter
• 6 slices bacon, coarsely chopped
• 2 medium-size onions, coarsely chopped
• 1 cup diced celery
• 1 large green pepper, cored, seeded and coarsely chopped
• 1 large garlic clove, crushed
• 3 pints shucked oysters, with their liquor
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• Pinch ground allspice
• 4 cups corn kernels
• 1/2 cup chopped parsley
• 3 tablespoons bourbon or brandy (optional)
• 4 cups half-and-half
• Cayenne pepper

1. Melt the butter in a large heavy saucepan over medium heat.
2. Add the bacon, onions, celery, green pepper and garlic.
3. Saute until the vegetables are soft and the bacon is crisp, 10 to 12 minutes.
4. Remove and discard the garlic.
5. With a slotted spoon transfer the bacon and vegetables to the bowl of a food processor.
6. Drain the oysters and reserve the liquor.
7. Add the oysters to the pan and saute just until the edges begin to curl, about 5 minutes.
8. With a slotted spoon, remove the oysters to the food processor.
9. Add the salt, pepper and allspice.
10. Pulse the mixture until the ingredients are coarsely chopped.
11. Return the mixture to the saucepan and stir in the reserved oyster liquor.
12. Bring to a simmer over medium heat, then stir in the corn, all but one tablespoon of the parsley and the bourbon, if desired.
13. Simmer for five minutes.
14. Add the half-and-half, bring to a simmer and serve hot, garnished with a dash of cayenne pepper and the reserved parsley.

butter, bacon, onions, celery, green pepper, garlic, oysters, salt, white pepper, ground allspice, corn kernels, parsley, bourbon, cayenne pepper

Taken from cooking.nytimes.com/recipes/33 (may not work)