Connie Earl and I write a monthly column for the Comox Valley Record Newspaper - here is the recipe from the lastest issue of Foodites. The oysters we used for this recipe are the Komogway oysters from Pentlatch Seafood. The Komogway oysters are available at Aquatech Seafood in Comox. We chose to pair the chowder with Beaufort Winery's Panacea, which is a blend of Vancouver Island grown Madeline Sylvaner, Pinot Gris and Schonburger grapes.
Check out the Comox Valley Record to see the full article www.comoxvalleyrecord.com
Oyster Chowder
Serves 4
Oyster chowder is one of our favourites because we live in an area that produces some of the best oysters in the world. Rich and flavourful, this chowder is simple and satisfying on a west coast rainy day.
Ingredients:
12 medium oysters (in the shell or shucked, reserve the juice)
3 tbsp butter
½ cup diced fennel, white part only
½ cup shallots, diced
1 leek, sliced, white part only
2 tsp minced thyme
2 tbsp flour
4 cups fish stock (or water if you don’t have stock)
1 cup heavy cream
2 tbsp chopped chives for garnish
2 tbsp chopped bacon for garnish
Method
In a medium pot, melt half the butter; sweat the fennel, shallots and leeks until
translucent. Season the aromatics with salt and pepper.
Add the remaining butter and flour, mix well and cook for a further 2-3 minutes.
Add 8 of the oysters (save the remaining 4 for garnish), thyme and reserved juice
to the pot; sauté for 1 minute.
Add the stock or water and stir gently to break up any lumps. Cook for 10
minutes on medium heat.
Remove from heat and puree in a blender, strain if desired. Pour the soup back
into the pot and add the whipping cream.
Taste and adjust seasoning.
To serve
Divide the remaining 4 oysters into 4 bowls; ladle the hot chowder over the
oyster. Garnish with the chives and bacon.
