Smoky Oyster Chowder with Bacon Rosemary and Fennel
Ingredients
- 4 ounces smoky bacon, such as Benton’s (See Note), cut into 1-by- 1/4- inch matchsticks
- 1 tablespoon chopped rosemary
- 2 dried red chiles, stemmed and broken
- 4 small celery ribs, finely chopped
- 1 large onion, finely chopped
- 1 fennel bulb, finely chopped
- 2 quarts fish stock or 1 quart bottled clam broth with 1 quart of water
- 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 1 pound fingerling potatoes, cut into 1/2-inch rounds
- 1 1/2 cups heavy cream
- Salt
- Freshly ground pepper
- 1 pint freshly shucked oysters with their liquor
- Tabasco, for serving
Instructions
Smoky Oyster Chowder with Bacon, Rosemary and Fennel serves 10 original recipe by Food & Wine.
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