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.
By Mairyn Chorney on Feb. 08, 2017
- 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
- In a large pot cook diced bacon on medium heat until browned. Transfer to a plate.
- 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 simmer.
- 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.
- 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.
- 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 simmer.
- Add the oysters and the bacon to the soup and simmer for 5 minutes. Serve in bowls and top with rye bread crumbs.
Shared from CraftBeer.com.
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