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 ...

... the celery ...

... the green pepper ...

... the red pepper.

Stir and cook for about a minute.

Add in about 1/3 cup flour.

And cook another minute to get the raw taste out of the flour.

Slowly, add in about 1 cup of chicken broth,
stirring constantly.

Add in a cup of milk, slowly, stirring.

A few tablespoons of heavy cream never hurts.

Add in the oysters and just heat through.

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.

Taste-test.

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.

I picked parsley, chives, and scallions ...

Finely chopped.

Garnish the soup with herbs, some crackers
and a few squirts of sriracha sauce.

Even without the bacon and potatoes,
this was wonderful.

Mr. Hawthorne had to have potatoes.

He diced a medium potato
and browned the dices in butter and oil.

Add the potatoes to the chowder.

This was a delightful meal.

If you're lucky, you might get a little crabbie.
Bon appetit!
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