Oyster and corn chowder

10 servings

Ingredients

Quantity Ingredient
¾ pounds Bacon - (abt 10 slices); julienned
2 cups Chopped onions
1 cup Chopped celery
1 cup Diced carrot
1 cup Sweet corn kernels
1½ teaspoon Salt
½ teaspoon Cayenne pepper
6 Bay leaves
¾ cup Flour
8 cups Chicken stock
2 cups Diced white potatoes
1 cup Half-and-half
½ cup Finely-chopped fresh parsley
2 pounds Shucked oysters with liquid
¼ teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
A couple of Parmesan cheese tuiles
1 tablespoon Chopped parsley

Directions

In a large non-stick stock pot, over medium heat, render the bacon for 10 minutes. Stir in the onions, celery, carrots and corn. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock and bring up to a boil. Add the potatoes and simmer for 15 minutes, or until the potatoes are fork tender. Stir in the cream and parsley. Simmer the soup for 5 minutes.

Add the oysters with liquid, hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes, or until the oysters start to curl. Ladle the soup in a shallow bowl and garnish with the tuiles and parsley. This recipe yields 10 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2456 broadcast 12-19-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-09-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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