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Oyster Chowder with Bacon and Spinach

3 slices bacon, diced
1 cup diced celery
1/2 cup diced onion
3 TBSP. butter
4 TBSP. flour
1 1/2 cups chicken broth
20 to 24 oz. oysters with their liquor
1 cup tightly packed spinach leaves
2 cups heavy cream
1 tsp. salt
Dash black pepper
Dash nutmeg
1 TBSP. dry sherry, optional

In a large saucepan, cook the bacon over medium-low heat until fat is rendered.
Add the butter, celery and onion.
Continue cooking, stirring, until vegetables are tender.
Stir in the flour until well blended.
Add the chicken broth, oysters with liquid and spinach.
Continue cooking until spinach is wilted.
Add cream and seasonings; heat through.
Stir in sherry.
Serves 4.

Coastal Fisherman Merch
CF Merch



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