With the cooler days coming in, we thought an oyster chowder was in order. Fresh oysters, leek, and potato make this both a filling and warming bowl of goodness on a dull day.
- Shuck your oysters and place them in a bowl with their liquor.
- Drizzle some oil in a pan and fry the bacon at a medium heat until it’s slightly browned and turning crispy. This should take about 5 minutes.
- Once the bacon is cooked, remove it from the pan and place on some kitchen roll.
- Finely chop the white and light green parts of the leek and shallot then add it to the pan you used to cook the bacon.
- Sauté the leek and shallot for 3 to 5 minutes or until they are wilted.
- Wash and cube the potatoes then add them to the pan with the leek and shallot.
- Pour in the fish or vegetable stock and cream then simmer until the potatoes are cooked.
- Add the oysters and liquor, as well as the bacon pieces, and simmer for another 3 to 5 minutes until the edges of the oysters have curled.
- Divide the chowder between two heated bowls then sprinkle over with fresh chives and serve.