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

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.

Make Ahead

The recipe can be made through Step 2 and refrigerated overnight. Return to a simmer before proceeding.


Benton’s Smoky Mountain Country Hams are available at

Suggested Pairing

This incredibly fragrant chowder could easily overpower white wines that don’t have enough acidity. Pour a zippy Muscadet from France’s coastal Loire Valley.

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Aggregate Rating value: 4

Review Count: 5637

Worst Rating: 0

Best Rating: 5

Author Name: ERICA

Review Body: Made this exactly as written for dinner tonight,. I was so excited...until I tasted it. Had NO FLAVOR at all, had to add a ton of salt. With all the good ingredients I used (very expensive smoky bacon from Reading Terminal Market, fresh rosemary from my garden, fennel from a local farm) I expected this to be bursting with flavor. Won't be bothering with this again.

Review Rating: 2

Date Published: 2016-11-28