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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
12 slices bacon, chopped 1 large red bell pepper, stemmed, seeded and diced 1 large green bell pepper, stemmed, seeded and diced 2 medium onions, peeled and chopped 1 1/2 tbsp. butter 18 ounces potatoes, peeled and diced 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. crumbled dried thyme 30 to 36 ounces shucked fresh oysters, drained, juices reserved 3 cups bottled clam juice 2 1/4 cups heavy or whipping cream 15 ounces frozen corn kernels chopped green onions
Directions
Cook bacon in a large saucepan until starting to brown. Drain bacon on paper towels. Add bell peppers to pan and cook about 5 minutes, stirring occasionally, until starting to soften. Drain peppers on paper towels. Add onions and butter to pan. Cook over low heat until onions are tender, stirring occasionally, about 8 to 10 minutes. Add potatoes, salt and pepper. Cook, stirring, 2 minutes. Add thyme, oyster juices, clam juice and cream. Simmer about 20 minutes, stirring occasionally, until potatoes are tender. Stir in corn, bacon and bell peppers. Simmer 5 minutes. Add oysters. Remove pan from heat and let stand 1 minute. Ladle into bowl and garnish with green onions. Serve immediately.
Serves 8 to 10.
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