Oyster And Corn Chowder

Recipe Ingredients

3/4 lb	340g / 11oz	Bacon - (abt 10 slices) - julienned
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Diced carrot
1 cup	62g / 2.2oz	Sweet corn kernels
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
6		Bay leaves
3/4 cup	46g / 1.6oz	Flour
8 cups	1896ml	Chicken stock
2 cups	292g / 10oz	Diced white potatoes
1 cup	237ml	Half-and-half
1/2 cup	73g / 2.6oz	Finely-chopped fresh parsley
2 lbs	908g / 32oz	Shucked oysters with liquid
1/4 teaspoon	1.3ml	Tabasco sauce
1 teaspoon	5ml	Worcestershire sauce
		A couple of Parmesan cheese tuiles
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

In a large non-stick 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.

This recipe yields 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2456 broadcast 12-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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