Stout Oyster Chowder with Bacon

Ingredients

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Directions

1. To make this stout oyster chowder with bacon chowder in a large pot cook diced bacon on medium heat until 
browned and remove to a plate.
2. Drain half of the bacon fat 
leaving 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 Night Watchman Stout, clam juice and water, bring to a 
simmer.
3. 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 and remove from heat.
4. In a small pan melt the butter. Whisk in the flour and cook on 
medium heat stirring frequently for 3-5 minutes. It should be
golden brown in color.
5. 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.
6. Add the oysters and the bacon to the soup and simmer for 5 
minutes. Serve in bowls and top with rye bread crumbs.
7. Press "Play" on your favorite Barry White album.
8. Pour a Night Watchman Stout for you and your date.
9. Prepare yourself for dramatic, physical displays of affection.