Creole Oyster Chowder

This oyster chowder is prepared in three parts.  Each bowl is assembled individually to hold the rich, creamy soup. You can try this for a Thanksgiving or Christmas holiday.

• 32 medium oysters
• 1-1/3 cups oyster liquor or water
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper or to taste
• 2 cloves garlic, crushed
• 1 tablespoon olive oil
• 4 cups heavy cream, simmered and reduced to 2 cups
• 1 tablespoon cornstarch
• 1/3 cup water
• 2 scallions (including tops) chopped
• 4 tablespoons unsalted butter
• Cracked black pepper
• Paprika

METHOD

In a small saucepan combine oysters, oyster liquor or water, salt, cayenne pepper, garlic, and olive oil.  Stir gently over high heat until oysters curl and liquid just begins to boil.  Remove from heat and keep warm.

In a separate pan heat reduced cream to boiling.  Mix cornstarch and water and pour slowly into cream stirring constantly until thick and creamy.  Keep warm.

In a small skillet mix scallions and butter and sauté for 1 minute.

Strain the oyster mixture, saving the oysters, and divide the liquid equally among four chowder bowls.  Whisk 1/2 cup cream mixture into each bowl.  Add 8 oysters to each bowl and stir to mix.  Float 1 tablespoon of the scallion mixture on each bowl and sprinkle with cracked black pepper and paprika.

Serves: 4

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Reprinted with permission from ©Virginia Elverson Gulf Coast Cooking: Seafood from the Florida Keys to the Yucatán Peninsula, published by Shearer Publishing click for book review

Happy Holiday Cooking!

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