Oyster Chowder

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.

1. Shuck your oysters and place them in a bowl with their liquor.
2. 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.
3. Once the bacon is cooked, remove it from the pan and place on some kitchen roll.
4. 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.
5. Sauté the leek and shallot for 3 to 5 minutes or until they are wilted.
6. Wash and cube the potatoes then add them to the pan with the leek and shallot.
7. Pour in the fish or vegetable stock and cream then simmer until the potatoes are cooked.
8. 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.
9. Divide the chowder between two heated bowls then sprinkle over with fresh chives and serve.