Equipment
Ingredients
Base
- 70 g unsalted butter
- 150 g bacon, coarsely chopped
- 200 g onion, coarsely chopped
- 120 g celery, diced
- 150 g green pepper, cored, seeded, and coarsely chopped
- 5 g garlic, crushed
Seafood and Flavorings
- 1425 ml oysters
- 2 g salt, to taste
- 1 g white pepper, to taste
- 1 g allspice, ground
- 480 g corn
- 15 g fresh parsley, chopped
- 45 ml bourbon
Finishing
- 960 ml half-and-half
- 1 g cayenne pepper, ground
Nutrition (per serving)
Method
Melt the butter in a large saucepan over medium heat at approximately 175°C (350°F).
Add the bacon, onions, celery, green pepper, and garlic to the pan and sauté for 10-12 minutes.
Remove the garlic clove from the pan and discard it.
Transfer the sautéed vegetables and bacon into a food processor.
Drain the oysters through a sieve, reserving all of the oyster liquor in a separate bowl.
Place the oysters in the same saucepan and sauté over medium heat for 5 minutes.
Use a slotted spoon to move the oysters into the food processor with the vegetables and season with salt, white pepper, and allspice.
Pulse the oyster and vegetable mixture until it is coarsely chopped but not puréed.
Return the chopped mixture to the saucepan and stir in the reserved oyster liquor.
Bring the liquid to a simmer over medium heat at roughly 90°C (195°F).
Stir in the corn, 13g of the parsley, and the bourbon, then simmer for 5 minutes.
Pour in the half-and-half and bring the soup back to a gentle simmer at 90°C (195°F).
Serve the chowder hot, garnished with the remaining parsley and a dash of cayenne pepper.
Chef's Notes
- For the best texture, use fresh oysters and ensure the liquor is free of grit by straining through a fine-mesh sieve.
Storage
Refrigerator: 48 hours — Store in an airtight container; seafood and dairy quality declines quickly.
Reheating: Warm gently over low heat on the stovetop, stirring constantly. Do not boil.
