The Hawthornes had a few steamed oysters left over
from yesterday and Rosie is looking forward to an oyster chowder -
perfect for the cold, rainy weather today.
And here it is, accented with club crackers, parsley,
and my deflated sriracha bubbles.
My ingredients:
oysters
1 medium onion
1 stalk of celery
chicken broth
milk
heavy cream
I don't believe this, but I forgot two main ingredients:
bacon and a potato.
First I chopped my onion and celery
and a bit of green and red pepper.
Now, had I been thinking,
I would have chopped up about 6 pieces of bacon
and fried that up first,
then add the diced potato and saute until just tender.
So, pretend I have done that ...
... and pretend there are bacon and diced potatoes
in the pan.
Melt a little butter and add in the onions ...
Now, had I remembered to put the bacon and potatoes in here,
I'd have a nice smokiness in the background from the bacon
and the natural starch from the taters would have thickened
my chowder a bit more.
Needed a few grinds of salt and pepper
and a big splash of sherry - about 1/4-1/3 cup.
Start small. You can always add in more.
Adjust to your own tastes.
Bon appetit!
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