Bacon, Oyster and Corn Chowder

Name: Bacon, Oyster and Corn Chowder
Yield: Makes 4 servings
Cuisine: American
Ingredients: ½ cup (125 mL) crispy bacon bits, divided; 1 tsp (5 mL) dry thyme; ½ cup (125 mL) diced celery; Salt and pepper to taste; 1 cup (250 mL) frozen corn; 1 Tbsp (15 mL) chopped garlic; 1 cup (250 mL) fresh shucked oysters; ⅓ cup (80 mL) all-purpose flour; ½ cup (125 mL) diced carrot; ¼ cup (60 mL) extra virgin olive oil; ½ cup (125 mL) diced onion; 2 cups (500 mL) whole milk; 1 Tbsp (15 mL) chopped chives for serving; 1 cup (250 mL) diced peeled potatoes; 2 Tbsp (30 mL) unsalted butter; 1 cup (250 mL) clam juice; 1 cup (250 mL) whipping cream

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Bacon, Butter, Bourbon and Chocolate Cookbook

By Bruno Feldeisen

Published 2024

About

Every port city in North America has its own version of a chowder. I do like a classic chowder with salmon, but nothing beats the briny flavour of this version. The key is not to cook the oysters on the stove but instead let the heat of the chowder slowly and gently warm them and capture their delicate flavours. The results are rich and satisfying.