Smoky Oyster Chowder With Bacon, Rosemary And Fennel Recipe

Name: Smoky Oyster Chowder With Bacon, Rosemary And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces smoky bacon, such as Benton's (See Note), cut into 1-by- 1/4- inch matchsticks; 1 tablespoon chopped rosemary; 2 dried red chiles, stemmed and broken; 4 small celery ribs, finely chopped; 1 large onion, finely chopped; 1 fennel bulb, finely chopped; 2 quarts fish stock or 1 quart bottled clam broth with 1 quart of water; 1 stick unsalted butter; 1/2 cup all-purpose flour; 1 pound fingerling potatoes, cut into 1/2-inch rounds; 1 1/2 cups heavy cream; Salt; Freshly ground pepper; 1 pint freshly shucked oysters with their liquor; Tabasco, for serving

Servings: persons

4 ounces smoky bacon, such as Benton's (See Note), cut into 1-by- 1/4- inch matchsticks
1 tablespoon chopped rosemary
2 dried red chiles, stemmed and broken
4 small celery ribs, finely chopped
1 large onion, finely chopped
1 fennel bulb, finely chopped
2 quarts fish stock or 1 quart bottled clam broth with 1 quart of water
1 stick unsalted butter
1/2 cup all-purpose flour
1 pound fingerling potatoes, cut into 1/2-inch rounds
1 1/2 cups heavy cream
Salt
Freshly ground pepper
1 pint freshly shucked oysters with their liquor
Tabasco, for serving

1
1.In a large pot, cook the bacon over moderately high heat, stirring, until browned, about 5 minutes. Transfer the bacon to a paper towel-lined plate to drain. Pour out all but 2 tablespoons of the bacon fat in the pot. Add the rosemary and chiles to the pot and cook for 1 minute. Add the celery, onion and fennel and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the fish stock and bring to a simmer.
2
2.In a medium saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until the roux is the color of peanut butter, about 5 minutes. Scrape the roux into the soup and bring to a boil. Add the potatoes and simmer until tender and the soup has thickened, about 10 minutes. Stir in the cream, season with salt and pepper and return to a simmer.
3
3.Add the oysters and bacon to the soup and simmer until the oysters are just cooked, about 3 minutes. Spoon the chowder into deep bowls and serve with Tabasco.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces smoky bacon, such as Benton's (See Note), cut into 1-by- 1/4- inch matchsticks, 1 tablespoon chopped rosemary, 2 dried red chiles, stemmed and broken, 4 small celery ribs, finely chopped, and more.

Yes, Smoky Oyster Chowder With Bacon, Rosemary And Fennel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Oyster Chowder With Bacon, Rosemary And Fennel

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