Oyster Chowder
INGREDIENTS
4 oz bacon, lardon
3 1/2 oz fennel, small diced
4 oz onion, small diced
2 1/2 oz yellow bell pepper, small diced
1 ea bay leaf
1/2 tsp thyme, finely chopped
1 tsp garlic, minced
1/8 tsp cayenne
1/8 tsp white pepper
8 grams all purpose flour
1/2 tbsp Herbsaint (or Pernod)
1/2 cup yukon gold potato, small diced
1/2 cup oyster liquor/chicken stock mix
1/2 tbsp fennel fronds, finely chopped
1 cup milk
3/4 cup heavy cream
1 tbsp butter
3/4 cup shucked oysters
Directions
In a sauce pan over medium heat, add bacon lardons and cook, stirring occasionally, until brown. Remove lardons and drain off rendered bacon fat. Return 2 tablespoons of bacon fat to the pot.
Over medium heat, add the fennel and cook until translucent, stirring occasionally. About 5 min.
Add onions and bell pepper , and cook until translucent, stirring occasionally. About 5 minutes.
Add garlic, thyme, cayenne, and white pepper. Cook until garlic is fragrant and dry spices have bloomed. 30 seconds to a minute.
Using the singer method, sprinkle flour over the softened vegetables. Cook for 1 - 2 minutes, stirring constantly. Add Herbsaint, and let cook for another minute. Stir constantly to make sure that no flour is sticking to the bottom of the pan.
Add the oyster liquor and stock blend, and the diced potatoes. Increase heat to medium-high and bring to a boil.
Whisk in the milk and heavy cream, whisking until fully homogenized. Bring back to a boil and immediately reduce to a simmer. Simmer until potatoes are fully cooked, 10 -15 minutes. If the soup is too thin, or the potatoes aren't fully cooked, continue to simmer until the proper flavor and thickness is achieved.
In a sauté pan, melt butter and add oysters. Cook until the oysters release excess liquid and begin to curl slightly. DO NOT OVERCOOK.
Add the oysters to the chowder. Taste and adjust seasoning. Stir in fennel fronds.
To Serve:
Ladle into warm soup bowls. Garnish with lardons and fennel fronds.
