Corn and Oyster Chowder

Directions

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