- prep time20 min
- total time 65 min
- serves 6-8
Enjoy Chuck Hughes' oyster chowder, rich with cream, potatoes, bacon and vegetables.
2 Tbsp of olive oil (30 ml)
6 Yukon Gold potatoes, peeled and chopped
1 onion, chopped
2 celery stalks, chopped
6 cup of water (1,5 l)
2 cup 35 % cream (500 ml)
2 Tbsp butter (30 ml)
A handful of chive, minced
Salt and freshly ground pepper
2 dozen oysters, shucked, liquid reservedBacon and Vegetable Garnish
3 large slices of bacon, brunoised
2 celery ribbon, brunoised
1 onion, brunoised
1 large Yukon Gold potato, cooked al dente and brunoised
A handful of chervil
A drizzle of olive oil
1. In a large saucepan on high heat, sautée the potatoes in olive oil with the onion and the celery. Add water, cream, salt and pepper. Next, add the reserved oyster juices to the soup mixture. Bring ingredients to a boil and let simmer for 30 minutes or until the vegetables are nice and tender. Using a hand blender, purée the mixture until it’s smooth – pass through a fine sieve if necessary. Add butter and chives. Add the oyster meat only at the end to prevent from over cooking. Re-adjust the seasoning.Bacon and Vegetable Garnish
1. In a frying pan on medium high heat, brown the bacon for 3 minutes. Add celery and onion and sautée for 2 minutes until they are soft. Add the potato and cook for about 5 minutes. Set aside.
2. Ladle the soup into bowls, garnish with the potato and bacon mixture, drizzle with olive oil and garnish with chervil.