CORN AND OYSTER CHOWDER

Corn and Oyster Chowder image

Provided by Florence Fabricant

Time 35m

Yield 12 servings

Number Of Ingredients 15

Ingredients

5 tablespoons butter
6 slices bacon, coarsely chopped
2 medium-size onions, coarsely chopped
1 cup diced celery
1 large green pepper, cored, seeded and coarsely chopped
1 large garlic clove, crushed
3 pints shucked oysters, with their liquor
1/4 teaspoon salt
1/4 teaspoon white pepper
Pinch ground allspice
4 cups corn kernels
1/2 cup chopped parsley
3 tablespoons bourbon or brandy (optional)
4 cups half-and-half
Cayenne pepper

Steps:

Melt the butter in a large heavy saucepan over medium heat. Add the bacon, onions, celery, green pepper and garlic. Saute until the vegetables are soft and the bacon is crisp, 10 to 12 minutes. Remove and discard the garlic. With a slotted spoon transfer the bacon and vegetables to the bowl of a food processor.
Drain the oysters and reserve the liquor. Add the oysters to the pan and saute just until the edges begin to curl, about 5 minutes. With a slotted spoon, remove the oysters to the food processor. Add the salt, pepper and allspice. Pulse the mixture until the ingredients are coarsely chopped.
Return the mixture to the saucepan and stir in the reserved oyster liquor.
Bring to a simmer over medium heat, then stir in the corn, all but one tablespoon of the parsley and the bourbon, if desired. Simmer for five minutes.
Add the half-and-half, bring to a simmer and serve hot, garnished with a dash of cayenne pepper and the reserved parsley.

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 328 milligrams, Sugar 6 grams, TransFat 0 grams