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  Recipe Home » Soups » Oyster Chowder
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  Oyster Chowder
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 393
Ingredients:
4 oz Bacon, diced
1 cup Onions, diced
1 1/2 cup Mushrooms, sliced
1 1/2 cup Medium dry sherry
4 Cloves garlic, minced
2 1/2 cup Clam juice
3 cup Milk
1 tbsp Cornstarch (optional, for thickening)
1 cup Scallions
1 Juice of lemon
Cayenne
Salt to taste
1 cup Oysters
Cornbread, sliced
Instructions:
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@msn.com Yield:
2
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