Creamy Oyster, Leek and Potato Chowder
Rich with tender oysters, sweet leeks, and hearty potatoes, finished with a sprinkle of crispy bacon… this is a chowder that is an always-on-standby, ‘no need to make adjustments’ recipe. Adding bacon gives this chowder a nice smoky touch and brings texture to the heavy cream, milk and potato softness.
Ingredients
- 4 slices thick-cut bacon , chopped
- 2 tablespoons butter
- 2 leeks , white and light green parts only, cleaned and sliced
- 1 small shallot , finely chopped
- 2 cloves garlic , minced
- 2 medium Yukon gold potatoes , peeled and diced
- 1 cup oyster liquor (substitute with clam juice if needed)
- 1 cup seafood or chicken stock
- 1 cup heavy cream
- ½ cup whole milk
- 2 dozen fresh oysters , shucked (reserve their liquor)
- 1 teaspoon fresh thyme leaves , or ½ tsp dried
- Salt and freshly cracked black pepper
- for serving:
- Extra crispy bacon pieces
- Fresh dill or parsley
- Crusty bread
Instructions
PREPARATION
- In heavy pot, cook chopped bacon over medium heat until crispy. Remove with slotted spoon and set aside, leaving rendered fat in pot. Add butter to bacon fat. Sauté leeks and shallot until soft and fragrant, about 5 to 7 minutes. Add garlic and cook for another minute. Stir in diced potatoes, oyster liquor, and stock. Simmer and cook until potatoes are tender, about 10 to 12 minutes. Lower heat and stir in cream and milk. Gently add oysters and cook just until they curl and become tender, about 2 to 3 minutes. (Do not overcook—they’ll get tough.) Add thyme, salt, and pepper to taste. Ladle into bowls and top with crispy bacon and fresh herbs. Serve hot with crusty bread on the side.
Tried this recipe?Let us know how it was!