This chowder-style recipe was created byChef Caroline McCann, a graduate of the ITHQ and a world-renowned culinary artist. The local products in this soup-meal will be sure to comfort you when the cold season returns. Bon appétit!
Ingredients
4 slices maple bacon, cubed
1/2 peeled and chopped Spanish onion
1 celery stalk, washed and diced
1 white leek, washed and thinly sliced
65 ml (1/4 cup) white wine
2 russet potatoes, peeled and diced
1 laurel leaf
500 ml (2 cups) 2% milk
250 ml (1 cup) 35% cream
1/4 tin of smoked oysters
16 oysters, removed from their shells, liqueur reserved
5 ml (1 teaspoon) chopped horseradish
45 ml (3 tablespoons) chopped chives
Salt and freshly ground pepper (to taste)
Preparation
In a casserole dish, fry the bacon over a medium heat until golden brown and crisp.
Add the onion, celery and leek and cook over a low heat for 2 minutes until the vegetables are translucent.
Deglaze with the white wine, season and reduce to dry.
Add the diced potatoes, bay leaf, 1 cup milk, cream and smoked oysters. Cover and cook over a low heat for 20 minutes or until the potatoes are tender.
Remove the lid and add the fresh oysters, horseradish and the last cup of milk. Adjust the seasoning and simmer for 3 minutes over a low heat.
Remove from the heat and add the chives. Serve with rustic crusty bread.
fr
