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Home -> Soups & Stuff -> Soups

Oyster-Corn Chowder Recipe Rating: N/A
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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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