Oyster Chowder

Name: Oyster Chowder
Ingredients: 8 ounces salt pork or bacon, cut in small strips; 2 medium onions, in small dice; 3 stalks celery, in small dice; 10 cloves garlic, peeled and minced; 2 medium bell peppers, in small dice; 1/4 cup flour; 1 quart clear chicken stock, clear seafood stock, or oyster liquor; 3 bay leaves; 1 1/2 pounds potatoes, half of them cooked and put through a ricer, milled, or mashed, half uncooked but cut in small dice; 1 cup heavy cream; 3 pints shucked oysters in their liquor; Kosher salt and freshly ground pepper to taste; Hot sauce; 1 bunch green onions, thinly sliced; 2 tablespoons butter (optional)

15 ingredients

12 steps

Ingredients

8 ounces salt pork or bacon, cut in small strips
2 medium onions, in small dice
3 stalks celery, in small dice
10 cloves garlic, peeled and minced
2 medium bell peppers, in small dice
1/4 cup flour
1 quart clear chicken stock, clear seafood stock, or oyster liquor
3 bay leaves
1 1/2 pounds potatoes, half of them cooked and put through a ricer, milled, or mashed, half uncooked but cut in small dice
1 cup heavy cream
3 pints shucked oysters in their liquor
Kosher salt and freshly ground pepper to taste
Hot sauce
1 bunch green onions, thinly sliced
2 tablespoons butter (optional)

Directions

1

Place a soup pot on high heat for 1 minute.
2

Add the salt pork and cook to render for about 5 minutes, or until fat is clear and colorless, stirring occasionally.
3

Add the onions, celery, garlic, and peppers, and cook for about 15 minutes or until vegetables are tender and onions are clear.
4

Stir occasionally.
5

Add the flour, stirring constantly so that nothing sticks to the bottom during cooking.
6

Cook for about 2 minutes or until the flour is well distributed and the mixture thickens.
7

Add the stock and bay leaves and simmer uncovered over medium heat for 25 minutes.
8

Add mashed potatoes, stir, and simmer for about 3 minutes.
9

Add diced potatoes, simmer, and stir occasionally, cooking for about 25 minutes or until potatoes are tender.
10

Stir in the cream, bring to a boil, cook for 2 minutes, and add the oysters.
11

Cook until the edges of the oysters curl, then season with salt and pepper.
12

Spoon into serving bowls, add a dash of hot sauce and a sprinkling of green onions to each serving, and serve with a bit of the butter, if desired, floating on top.