© Marcus Nilsson
Active Time
45 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 8 to 10

This velvety chowder from chef Dylan Fultineer is thickened with a classic flour-and-butter roux. He packs it with plump oysters and tender fingerling potatoes, and adds a kick of heat from dried red chiles. For extra flavor, he uses bacon from Benton’s Smoky Mountain Country Hams in Tennessee, which is famous for its intense smokiness. Slideshow: Great Chowder Recipes

How to Make It

Step 1    

In a large pot, cook the bacon over moderately high heat, stirring, until browned, about 5 minutes. Transfer the bacon to a paper towel–lined plate to drain. Pour out all but 2 tablespoons of the bacon fat in the pot. Add the rosemary and chiles to the pot and cook for 1 minute. Add the celery, onion and fennel and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the fish stock and bring to a simmer.

Step 2    

In a medium saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until the roux is the color of peanut butter, about 5 minutes. Scrape the roux into the soup and bring to a boil. Add the potatoes and simmer until tender and the soup has thickened, about 10 minutes. Stir in the cream, season with salt and pepper and return to a simmer.

Step 3    

Add the oysters and bacon to the soup and simmer until the oysters are just cooked, about 3 minutes. Spoon the chowder into deep bowls and serve with Tabasco.

Chef's Notes

Benton’s Smoky Mountain Country Hams are available at bentonscountryhams2.com.

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