Ingredients
- 3/4 pound bacon, julienned (about 10 slices)
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup diced carrot
- 1 cup sweet corn kernels
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 6 bay leaves
- 3/4 cup flour
- 8 cups chicken stock
- 2 cups diced white potatoes
- 1 cup half and half
- 1/2 cup finely chopped fresh parsley
- 2 pounds shucked oysters with liquid
- 1/4 teaspoon Tabasco Hot sauce
- 1 teaspoon Worcestershire sauce
- A couple of Parmesan cheese tuiles
- 1 tablespoon chopped parsley
Directions
In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Stir in the onions, celery, carrots and corn. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock and bring up to a boil. Add the potatoes and simmer for 15 minutes, or until the potatoes are fork tender. Stir in the cream and parsley. Simmer the soup for 5 minutes. Add the oysters with liquid, hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes, or until the oysters start to curl. Ladle the soup in a shallow bowl and garnish with the tuiles and parsley.
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By Really hungry
on December 05, 2010
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not a fan of oysters, so I used crab, scallops and small chunks of halibut...dice the bacon... and bake some fresh bread... bought some points with my wife..all is good
bob
By amdamomtoo
Richmond, VA
on October 15, 2010
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Since there are only two of us, I cut this recipe in half. However, the amount of bacon seemed excessive so I only used one strip of applewood smoked bacon sauteed in a little olive oil to get things started. The only other major change is I use half fresh oysters and half shrimp.
My husband had two bowls and we still have more than enough for a second full meal.
Great flavor. Will make again!
By sunset040_11755188
Raleigh, NC
on January 30, 2010
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Made this recipe with fresh Oysters from the North Carolina coast.
Would recommend using chopped bacon, rather than julianne style. The lengthy strips of bacon seemed unnecessary, and made the chowder a little harder to eat. Other than that, this recipe was relatively straight forward and delicious.
Would recommend to those with fresh oysters.
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