My mother in law is born and raised on the Texas coast, and LOVES gulf oysters. She loves my chowder too ... I had been planning to make it this weekend anyhow and as it turns out, it's oyster week on Food52! Kismet! A note on the oyster liquor - it's the juice that the already shucked oysters are in at the seafood counter. Talk your seafood guy out of a pint of it, and don't let him charge you! —aargersi
strips thick cut bacon (I used applewood smoked)
large sweet onion - diced
stalk celery - diced
large clove garlic - minced
medium red potatoes - cubed
pint oyster liquor
pint heavy cream
chopped fresh dill
chopped fresh marjoram
fresh ground pepper
In This Recipe
Cut the bacon into pieces and saute in a large heavy pot until they begin to get brown and crispy.
Add the butter and onion and cook another 2-3 minutes until they start to go clear - you don't want them to brown really. Then add the celery and garlic and cook for a couple more minutes.
Add the oyster liquor, the chicken broth and the cream, then add the potatoes and a couple of grinds of garlic. Simmer until the potatoes are tender.
Once the potatoes are tender, stir in the oysters and the herbs. You may need to turn the heat up a bit, you want it just simmering until the oysters are cooked, not too long maybe 6-7 minutes after it gets back to a simmer. Taste it and maybe add a couple more grinds of pepper.
Serve to your mother in law (or guests) right away!