The Joy of Cooking...

Oyster Chowder
Serves 4

Oyster chowder is one of our favourites because we live in an area that produces some of the best oysters in the world.  Rich and flavourful, this chowder is simple and satisfying on a west coast rainy day.

Ingredients:
12 medium oysters (in the shell or shucked, reserve the juice)
3 tbsp butter
½ cup diced fennel, white part only
½ cup shallots, diced
1 leek, sliced, white part only
2 tsp minced thyme
2 tbsp flour
4 cups fish stock (or water if you don’t have stock)
1 cup heavy cream
2 tbsp chopped chives for garnish
2 tbsp chopped bacon for garnish

Method

• In a medium pot, melt half the butter; sweat the fennel, shallots and leeks until translucent.  Season the aromatics with salt and pepper.

• Add the remaining butter and flour, mix well and cook for a further 2-3 minutes.  Add 8 of the oysters (save the remaining 4 for garnish), thyme and reserved juice to the pot; sauté for 1 minute.

• Add the stock or water and stir gently to break up any lumps.  Cook for 10 minutes on medium heat.

• Remove from heat and puree in a blender, strain if desired.  Pour the soup back into the pot and add the whipping cream.

• Taste and adjust seasoning.

To serve

• Divide the remaining 4 oysters into 4 bowls; ladle the hot chowder over the oyster.  Garnish with the chives and bacon.