OYSTER CHOWDER
Enjoy this oyster chowder, rich with cream, potatoes, bacon and vegetables. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Chowders
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- For the soup:.
- Heat the oil in a large saucepan over high heat and saute the potatoes, celery and onions. Add 6 cups water (1 1/2 liters) and the cream and season with salt and pepper. Add the reserved oyster juices and bring the mixture to a boil.
- Reduce the heat and simmer until the vegetables are nice and tender, about 30 minutes.
- Puree the soup with an immersion blender or in a regular blender until smooth (be careful when blending hot liquids). Pass through a fine sieve if necessary.
- Stir in the butter and chives. Add the oysters just before serving to prevent them from overcooking. Season with more salt and pepper if desired.
- For the bacon and vegetable garnish:.
- Brown the bacon in a skillet over medium-high heat for 3 minutes. Add the celery and onions and saute until soft, about 2 minutes. Add the potato and cook for about 5 minutes.
- To serve, ladle the soup into bowls and add the bacon and vegetable garnish. Drizzle with olive oil and garnish with chervil.
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