Ingredients
- 1 cup City Star Brewing, Night Watchman Stout
- 2 oz. bacon, diced
- 1/2 fennel bulb, diced
- 1/2 yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 Tbsp fresh thyme, chopped
- 1 8oz bottle clam juice
- 1 3/4 cups vegetable broth
- 1/2 stick unsalted butter
- 1/4 cup AP flour
- 1/2 pound Yukon Gold potatos, diced
- 1 cup heavy cream
- 1 cup shucked oysters with liquor
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 slices rye bread
- 1 Tbsp olive oil
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the oysters and the bacon to the soup and simmer for 5 minutes. Serve in bowls and top with rye bread crumbs.
- Press "Play" on your favorite Barry White album.
- Pour a Night Watchman Stout for you and your date.
- Prepare yourself for dramatic, physical displays of affection.
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