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Smoky Oyster Chowder with Bacon, Rosemary and Fennel
© Marcus Nilsson

Smoky Oyster Chowder with Bacon, Rosemary and Fennel

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 8 to 10
  • MAKE-AHEAD
  • STAFF-FAVORITE

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.

  1. 4 ounces smoky bacon, such as Benton’s (See Note), cut into 1-by- 1/4- inch matchsticks
  2. 1 tablespoon chopped rosemary
  3. 2 dried red chiles, stemmed and broken
  4. 4 small celery ribs, finely chopped
  5. 1 large onion, finely chopped
  6. 1 fennel bulb, finely chopped
  7. 2 quarts fish stock or 1 quart bottled clam broth with 1 quart of water
  8. 1 stick unsalted butter
  9. 1/2 cup all-purpose flour
  10. 1 pound fingerling potatoes, cut into 1/2-inch rounds
  11. 1 1/2 cups heavy cream
  12. Salt
  13. Freshly ground pepper
  14. 1 pint freshly shucked oysters with their liquor
  15. Tabasco, for serving
  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.
  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.
  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.

Notes

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

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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