Oyster chowder

Yield: 2 Servings

Measure Ingredient
4 ounces Bacon, diced
1 cup Onions, diced
1½ cup Mushrooms, sliced
1½ cup Medium dry sherry
4 Cloves garlic, minced
2½ cup Clam juice
3 cups Milk
1 tablespoon Cornstarch (optional, for thickening)
1 cup Scallions
1 Juice of lemon
Cayenne
Salt to taste
1 cup Oysters
Cornbread, sliced

Saute the chopped bacon over medium heat in a saucepan large enough to hold the entire soup. When the bacon is browned, remove the excess grease and add the onions, mushrooms, sherry and garlic. Simmer together until sherry is almost gone. Add the clam juice and bring to a simmer. Let mixture reduce by half. Then add the milk and bring to a simmer. Let the soup simmer together about ten minutes. You can hold this over a hot water bath until ready for serving. About three minutes before serving, add the oysters, scallions and lemon juice.

Season with cayenne and salt, serve over a slice of cornbread in a large soup bowl. Garnish the top with a few chopped scallions if desired. Source: Food & Wine the Westin Way Chef Jamie Morningstar, Napa Valley California. Typed in MMFormat by cjhartlin@... Yield: 2

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