Louisiana Oyster Chowder

Main Ingredient: Shellfish
Cuisine: Southern Creole and Cajun Louisiana
Yield:

Louisiana Oyster Chowder ingredients

1 lb oysters with liquid
1⁄4 lb Bacon
1 c Celery
1 c Onions
3 c red or white potato
1 c Carrots
1 c water
1 t Kosher salt
1⁄4 t white pepper
1⁄4 t Dried thyme
1⁄4 c Unsalted butter
5 T flour
4 c Half-and-half

Cooking Louisiana Oyster Chowder

1. Cut oysters in half or quarters, depending on size.
2. Heat bacon in a large saucepot, over a medium-low flame.
3. Add celery and onions.
4. Heat and stir until softened and transparent.
5. Remove from pot and set aside.
6. Combine potatoes, carrots, reserved oyster liquor, water, salt, pepper, and thyme in a saucepan, over a medium flame heat to a boil, reduce heat, cover, and simmer until almost tender, drain.
7. Add the butter to the saucepot, over a medium flame.
8. Whiski in the flour, heat and stir until bubbly.
9. Slowly whisk in the milk.
10. Add the oysters, bacon mixture, and potato mixture-mix well heat and stir, without boiling, until heated through.
11. Serve hot.