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Oyster-Corn Chowder

3 slice bacon
1 medium onion
1 TBSP all-purpose flour
1/4 tsp. ground black pepper
1 lb. potatoes
2 cup half-and-half
3/4 tsp. salt or to taste
3 bottles clam broth
1 pint shucked oysters
2 cups fresh corn kernels

Drain oysters, reserving the liquid in a bowl.
In a saucepan, cook bacon over medium heat until lightly browned.
With a slotted spoon, remove bacon and place on paper towels.
Add onion to drippings in pot; cook, stirring occasionally, until tender, about 5 minutes.
Stir in flour and pepper until blended; cook 1 minute.
Gradually stir in clam broth until smooth.
Add potatoes; heat to boiling.
Reduce heat; cover and simmer until potatoes are tender, about 15 minutes.
Stir in half-and-half.
Stir in oyster liquid and 2 cups fresh corn kernels.
Heat just to a simmer over medium heat.
Stir in oysters and cook, stirring frequently, until oysters’ edges curl and centers are firm, 3 to 4 minutes.
Stir in bacon.
Taste for seasoning; add salt as needed.
Makes 8 cups.

Coastal Fisherman Merch
CF Merch



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