The Foodist: Oyster and Bacon Chowder
The Foodist Oyster and Bacon Chowder with garlic butter croutons
INGREDIENTS
4 ounces bacon chopped
2 stalks celery about 1 cup after chopping
2 carrots medium, about 1 cup after chopping
1 onion medium
2 cloves garlic minced
1 ½ teapoon thyme
1 potato chopped
3 cups seafood broth
1-2 pints oysters. You want close to a pint of actual oysters. So if your bulk oysters are half liquid which I sometimes find, you may need a quart.
6 pieces of cooked bacon
2 cups half and half
DIRECTIONS
Strain the oysters, reserving the liquid, then strain the liquid through cheesecloth. You can use it as part of your 3 cups of seafood stock or save (freeze) it for another use. You should have close to a pint of actual oysters, so if your bulk oysters are half liquid (which I have gotten from some vendors), you will need the second pint. Coarsely chop the drained oysters and reserve them.
In a food processor (or by hand), finely dice the celery, carrots, and onions.
In a medium large sauce pan, sautee the chopped bacon. When it is crisp, remove the bacon to another plate and reserve. Keep 1-2 Tablespoons of bacon grease in the pan and discard the rest (or save for another use).
Sauté the diced celery, carrots and onion in the bacon grease. Simmer until tender, but not caramelized (turn down the burner temperature if they start to turn golden), then add the minced garlic and thyme and cook for another minute.
Add the chopped potato and broth to the pan and simmer until the potatoes are just tender, about 10 minutes.
Add the half and half , chopped oysters and reserved bacon crumbles. Cook until hot but not boiling, and oysters are cooked through (they will start to curl at the edges).
Serve warm.
Note
I prefer to chop by hand. As a cheat I use canned oysters. You can substitute any other kind of broth. If you just have milk you can substitute half and half with milk and melted butter, or milk thickened with cornstarch for cooking.
Also, this freezes well!
