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Oyster Chowder https://www.metro.ca/userfiles/image/recipes/chaudree-huitres-11195.jpg PT15M PT20M PT35M
In a large saucepan on medium-high heat, boil potatoes in salted water until fork-tender, about five minutes. Drain well, then set aside.In another large saucepan on low heat, melt 2 tbsp (30 ml) of the butter. Add the chopped celery and shallots, and sauté, without browning, until soft and shallots are translucent, about 10 minutes.Place the 12 large oysters on top of the celery mixture. Increase the heat to medium, cover, and cook (don’t stir) for five minutes, or until the edges of the oysters ruffle like a tuxedo shirt. Using a slotted spoon, transfer the oysters to a bowl and set aside. Reduce the heat to medium-low.Add the milk to the celery mixture and heat through, being careful not to boil. Return the cooked oysters to the saucepan and add 1 cup (250 ml) of the cooked potatoes. Using an immersion blender, puree the soup until smooth.Line a plate with a paper bag or paper towel. Heat a heavy frying pan on medium heat. Add the bacon and fry until crisp, about five minutes. Using tongs, transfer the bacon to the plate to drain; reserve the pan. Fry your panko-crusted oyster in the bacon grease.Melt the 1 tsp (5 ml) of butter in a large saucepan on medium-low heat. Add the 24 small oysters, cover, and cook until the oysters ruffle and are just cooked through (2-3 minutes). Pour in the soup and the remaining potatoes and heat through, being careful not to boil the chowder.To serve, divide the chowder among six warmed bowls, ensuring that the oysters are evenly distributed. Sprinkle each serving with bacon and garnish with two panko-crusted oysters, and a wee dollop of unsalted butter.Source: Shucker Paddy
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3 large potato peeled and diced 2 tablespoon (30 ml) butter 6 celery finely chopped 4 shallot minced 12 large oyster shucked 5 cups (1,25 L) whole milk 2 extra-thick, double-smoked bacon cut into lardons 24 small oyster shucked 12 panko-crusted oyster for garnish
Oyster Chowder

Oyster Chowder

Rate this recipe
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6
Main course
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    large potato peeled and diced
    You might like:

    Flyer Deal  (1)
    WHITE, RUSSET, YELLOW-FLESHED OR RED POTATOES

    WHITE, RUSSET, YELLOW-FLESHED OR RED POTATOES

    $3.99 ea.

    5 lb, PRODUCT OF CANADA Canada No. 1 Grade


  • 2 tablespoon
    (30 ml)
    butter
  • 6
    celery finely chopped
  • 4
    shallot minced
  • 12
    large oyster shucked
    You might like:

    Flyer Deal  (1)
    CHOICE OYSTERS

    CHOICE OYSTERS

    $0.99 ea.

    SELECTED VARIETIES


  • 5 cups
    (1,25 L)
    whole milk
  • 2
    extra-thick, double-smoked bacon cut into lardons
  • 24
    small oyster shucked
    You might like:

    Flyer Deal  (1)
    CHOICE OYSTERS

    CHOICE OYSTERS

    $0.99 ea.

    SELECTED VARIETIES


  • 12
    panko-crusted oyster for garnish
    You might like:

    Flyer Deal  (1)
    CHOICE OYSTERS

    CHOICE OYSTERS

    $0.99 ea.

    SELECTED VARIETIES


Imprimer ma sélection

Preparation

In a large saucepan on medium-high heat, boil potatoes in salted water until fork-tender, about five minutes. Drain well, then set aside.

In another large saucepan on low heat, melt 2 tbsp (30 ml) of the butter. Add the chopped celery and shallots, and sauté, without browning, until soft and shallots are translucent, about 10 minutes.

Place the 12 large oysters on top of the celery mixture. Increase the heat to medium, cover, and cook (don’t stir) for five minutes, or until the edges of the oysters ruffle like a tuxedo shirt. Using a slotted spoon, transfer the oysters to a bowl and set aside. Reduce the heat to medium-low.

Add the milk to the celery mixture and heat through, being careful not to boil. Return the cooked oysters to the saucepan and add 1 cup (250 ml) of the cooked potatoes. Using an immersion blender, puree the soup until smooth.

Line a plate with a paper bag or paper towel. Heat a heavy frying pan on medium heat. Add the bacon and fry until crisp, about five minutes. Using tongs, transfer the bacon to the plate to drain; reserve the pan. Fry your panko-crusted oyster in the bacon grease.

Melt the 1 tsp (5 ml) of butter in a large saucepan on medium-low heat. Add the 24 small oysters, cover, and cook until the oysters ruffle and are just cooked through (2-3 minutes). Pour in the soup and the remaining potatoes and heat through, being careful not to boil the chowder.

To serve, divide the chowder among six warmed bowls, ensuring that the oysters are evenly distributed. Sprinkle each serving with bacon and garnish with two panko-crusted oysters, and a wee dollop of unsalted butter.

Source: Shucker Paddy

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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