While clams in chowder can sometimes become a bit tough, fresh oysters stay plump and salty-sweet, and rendered salt pork adds a depth of flavor. Use oyster liquor for flavor and potatoes for thickening.
Makes4 quarts, enough for 16 appetizer or 8 entree servings
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cooking for a date, Family Get-together
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Texturebuttery, creamy, rich, savory
Type of Dishchowder
- 8 ounces salt pork or bacon, cut in small strips
- 2 medium onions, in small dice
- 3 stalks celery, in small dice
- 10 cloves garlic, peeled and minced
- 2 medium bell peppers, in small dice
- ¼ cup flour
- 1 quart clear chicken stock, clear seafood stock, or oyster liquor
- 3 bay leaves
- 1½ pounds potatoes, half of them cooked and put through a ricer, milled, or mashed, half uncooked but cut in small dice
- 1 cup heavy cream
- 3 pints shucked oysters in their liquor
- Kosher salt and freshly ground pepper to taste
- Hot sauce
- 1 bunch green onions, thinly sliced
- 2 tablespoons butter (optional)
Place a soup pot on high heat for 1 minute. Add the salt pork and cook to render for about 5 minutes, or until fat is clear and colorless, stirring occasionally. Add the onions, celery, garlic, and peppers, and cook for about 15 minutes or until vegetables are tender and onions are clear. Stir occasionally.
Add the flour, stirring constantly so that nothing sticks to the bottom during cooking. Cook for about 2 minutes or until the flour is well distributed and the mixture thickens. Add the stock and bay leaves and simmer uncovered over medium heat for 25 minutes. Add mashed potatoes, stir, and simmer for about 3 minutes. Add diced potatoes, simmer, and stir occasionally, cooking for about 25 minutes or until potatoes are tender.
Stir in the cream, bring to a boil, cook for 2 minutes, and add the oysters. Cook until the edges of the oysters curl, then season with salt and pepper. Spoon into serving bowls, add a dash of hot sauce and a sprinkling of green onions to each serving, and serve with a bit of the butter, if desired, floating on top.
2000 Commander's Palace, Inc.