Corn and Oyster Chowder

Name: Corn and Oyster Chowder
Total time: 35 min
Yield: 12 servings
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

Recipe from John Hadamuscin

Adapted by Florence Fabricant

Total Time: 35 minutes
Rating: 3(24)
Comments: Read comments

Featured in: DE GUSTIBUS; Corn, the Omnipresent Staple

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Ingredients

Yield:12 servings

5tablespoons butter
6slices bacon, coarsely chopped
2medium-size onions, coarsely chopped
1cup diced celery
1large green pepper, cored, seeded and coarsely chopped
1large garlic clove, crushed
3pints shucked oysters, with their liquor
¼teaspoon salt
¼teaspoon white pepper
Pinch ground allspice
4cups corn kernels
½cup chopped parsley
3tablespoons bourbon or brandy (optional)
4cups half-and-half
Cayenne pepper

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
Return the mixture to the saucepan and stir in the reserved oyster liquor.
Step 4
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.
Step 5
Add the half-and-half, bring to a simmer and serve hot, garnished with a dash of cayenne pepper and the reserved parsley.

Ratings

3 out of 5

24 user ratings

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Comments

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hermsoven5 years ago

I halved this recipe. To save some pot washing and retain the chowder's flavor, I did all the sauteèing in one medium pot, including the frozen oysters. I used an immersion blender to do a short rough chop in the pot at the end and, not having any oyster liquor, made use of the liquid in the can of corn, plus a 1/4 cup of chicken broth and a splash of whole milk since I was out of half and half. Not sure the bourbon would have added anything of value to the resulting flavor. Maybe next time.

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