Louisiana Oyster Chowder

Course : Chowders
Serves: 6
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1 pound shucked oysters in liquor
1/4 pound sliced bacon
1 cup celery
1 cup onion
3 cups red or white potato
1 cup carrot
1 cup water
1 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/4 cup unsalted butter
5 tablespoons flour
4 cups half and half

Preparation / Directions:

Cut oysters in half or quarters, depending on size heat bacon in a large saucepot, over a medium-low flame add celery and onions heat and stir until softened and transparent remove from pot and set aside 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 add the butter to the saucepot, over a medium flame whisk in the flour, heat and stir until bubbly slowly whisk in the milk add the oysters, bacon mixture, and potato mixture-mix well heat and stir, without boiling, until heated through serve hot


Nutritional Information:

325 Calories (kcal); 26g Total Fat; (71% calories from fat); 6g Protein; 17g Carbohydrate; 80mg Cholesterol; 407mg Sodium

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