Oyster and Corn Chowder (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 10 |
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Ingredients:
3/4 pound bacon, julienned (about 10 slices) |
2 cups chopped onions |
1 cup chopped celery |
1 cup diced carrot |
1 cup sweet corn kernels |
1 1/2 teaspoons salt |
1/2 teaspoon cayenne pepper |
6 bay leaves |
3/4 cup flour |
8 cups chicken stock |
2 cups diced white potatoes |
1 cup half and half |
1/2 cup finely chopped fresh parsley |
2 pounds shucked oysters with liquid |
1/4 teaspoon tabasco hot sauce |
1 teaspoon worcestershire sauce |
a couple of parmesan cheese tuiles |
1 tablespoon chopped parsley |
Directions:
1. In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Stir in the onions, celery, carrots and corn. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock and bring up to a boil. Add the potatoes and simmer for 15 minutes, or until the potatoes are fork tender. Stir in the cream and parsley. Simmer the soup for 5 minutes. Add the oysters with liquid, hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes, or until the oysters start to curl. Ladle the soup in a shallow bowl and garnish with the tuiles and parsley.
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