Oyster Chowder

Ingredients

1 stick sweet cream butter
3 bacon slices, chopped
6 ounces of oysters pureed in a blender
2 cups chopped leeks (white and pale green parts only)
2 tablespoons 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.