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Smoky Oyster Chowder

soups, shellfish

2 cans (each 4 1/2 o whole oysters
4 strips bacon; chopped
1 onion; chopped
1 stalk celery; chopped
2 cloves garlic; minced
3 small red-skinned potatoes; cubed (about 12 ounces)
2 tablespoons all-purpose flour
1/2 teaspoon (each) salt and pepper
1 cup chicken or vegetable stock
2 cups milk
1 cup corn kernels
2 tablespoons chopped fresh parsley

Drain oysters, reserving juice; cut oysters in half crosswise. Set aside. In large saucepan, cook bacon over medium heat for 5 minutes; drain off fat. Add onion, celery and garlic; cook, stirring occasionally, for 5 minutes or until softened. Add potatoes, flour, salt and pepper; stir until vegetables are coated. Stir in stock and reserved oyster juice; bring to simmer. Cover and cook, stirring occasionally, for about 15 minutes or until potatoes are tender. Add milk, corn and reserved oysters; heat for about 3 minutes or until bubbly and hot. Serve garnished with parsley. Serve with quick cheese biscuits. VARIATION Clam Chowder: Use 2 cans (5 ounces each) baby clams instead of the oysters, but leave the clams whole.

Contributor: Canadian Living Magazine, April, 2001

Yield: 4 servings

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