Stout Oyster Chowder

This stout, oyster and bacon chowder celebrates the classic beer and food pairing of stout and oysters with a little bacon thrown in for good measure.

Stout Oyster Chowder


  • 1 cup stout
  • 2 oz. bacon (diced)
  • 1/2 fennel bulb (diced)
  • 1/2 yellow onion (diced)
  • 2 celery ribs (diced)
  • 3 cloves garlic (minced)
  • 1 tbsp thyme (chopped)
  • 8 oz. clam juice
  • 1 3/4 cups vegetable broth
  • 1/2 unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 lb. Yukon Gold potatoes (diced)
  • 1 cup heavy cream
  • 1 cup shucked oysters
  • 1/2 cup water
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 2 slices rye bread


  1. In a large pot cook diced bacon on medium heat until 
browned. Transfer to a plate.
  2. Drain half of the bacon fat and 
leave half in the pot. Add the fennel, onion, celery and garlic 
and cook on low-medium, stirring occasionally for 10 minutes or 
until soft. Add stout, clam juice and water, bring to a 
  3. Place the rye bread in a food processor and pulse until
 crumbs. Heat olive oil in a small pan on low-medium heat.
 Add soft bread crumbs and cook stirring frequently until
 golden and crispy. Remove from heat.
  4. In a small pan melt the butter. Whisk in the flour and cook on 
medium heat stirring frequently for 3-5 minutes or until golden-brown in colour.
  5. Whisk the flour-butter mixture into the soup. Add the diced 
potato, chili flakes, salt, pepper and thyme and simmer until
 potatoes are tender. Add the cream and bring back to a 
  6. Add the oysters and the bacon to the soup and simmer for 5 
minutes. Serve in bowls and top with rye bread crumbs.

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