Oyster Chowder
Ingredients
- 1 stick sweet cream butter
- 3 bacon slices, chopped
- 6 ounce of oysters pureed in a blender
- 2 cup chopped leeks (white and pale green parts only)
- 2 tablespoon chopped fresh thyme
- 1 tablespoon all purpose flour
- 1 1/2 cup oyster liquor
- 1 1/2 cup light cream
- 2 quarts oysters, drained, juices reserved, oysters cut into 1/2-inch
- pieces
- 10-ounce russet potato, peeled, cut into 1/2-inch pieces
Instructions
Saute bacon in heavy large saucepan over medium-high heat until crisp and brown, about 3 minutes. Transfer 1 tablespoon bacon to small bowl; reserve for garnish. Add leeks and thyme to pan; saute until leeks begin to soften, about 3 minutes. Whisk in flour. Gradually whisk in, cream and reserved oyster juices. Add potato; bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add oysters;and oyster puree',and butter, and simmer, uncovered, until oysters are heated through and just firm, about 3 minutes. Season with salt and pepper to taste. Ladle chowder into bowls. Sprinkle with reserved bacon, some oyster crackers, and serve.