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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
¼ teaspoon salt
¼ teaspoon white pepper
Pinch ground allspice
4 cups corn kernels
½ cup chopped parsley
3 tablespoons bourbon or brandy (optional)
4 cups half-and-half
Cayenne pepper
Nutritional analysis per serving (12 servings)
24 grams carbs; 120 milligrams cholesterol; 375 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 24 grams fat; 2 grams fiber; 328 milligrams sodium; 15 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.