Oyster Chowder

Name: Oyster Chowder
Ingredients: 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

10 ingredients

11 steps

Ingredients

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

Directions

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.