Oyster, Corn, and Bacon Chowder


4 oz. smoked thick-cut bacon, cut into 1/2-inch pieces*

2 cups diced sweet yellow onion (1 large)

2 cups diced celery

1/3 cup all-purpose flour

6 cups vegetable or fish stock

2 cups peeled, diced russet-style potatoes (1 large)

2 cups cooked corn kernels off-the-cob, fresh or frozen

2 cups chopped fresh oysters with liquor

Salt and hot red pepper sauce, to taste    

1/2 cup heavy cream

1/4 cup minced fresh parsley

Fresh lemon juice, if desired

Oyster crackers for garnish



  1. In a soup pot, cook bacon* until golden. Add onion and continue to cook 2-3 minutes. Add celery and cook 1 minute. Sprinkle with flour and cook 1-2 minutes. Whisk in stock and bring to a boil. Reduce heat to a simmer, add potatoes and cook 25-30 minutes or until potatoes are tender.
  2. Add corn and oysters, simmer soup 10-12 minutes. Adjust seasonings with salt and pepper sauce. Stir in cream and parsley and a splash of lemon juice if desired. Serve hot with oyster crackers.



Recipe Notes

Yield: 2 qt./8 x 1-cup servings

Portion: 1 cup