Course: Entree | Beer Style: Stout

Stout Oyster Chowder with Bacon

This stout, oyster and bacon chowder celebrates the classic beer and food pairing of stout and oysters with a little bacon thrown in for good measure.

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.

Ingredients

Directions

Suggested Recipes