Oyster Chowder
Garnish with a few chopped scallions if desired.
Serves: 2
Ingredients
4 oz bacon, diced
1 cup onion, diced
1 1/2 cups mushrooms, sliced
1 1/2 cups medium dry sherry
4 cloves garlic, minced
2 1/2 cups clam juice
3 cups Milk
1 Tbsp Cornstarch (optional, for thickening)
1 cup scallions
Juice of 1 lemon
Cayenne and Salt to taste
1 cup oysters
Cornbread, sliced
Method
- 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.
- 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.
