3052. SUMMER CORN and OYSTER CHOWDER with BACON and FENNEL

yields two appetizer servings


4 oz. smoked slab bacon, diced
1/2 small onion, small dice
1/4 cup small dice fennel bulb (reserve tops for garnish)
1/4 cup small dice celery

2 cobs yellow corn, grated

up to 1 cup whole milk

10 oysters shucked, liquor retained

salt to taste

Put the diced bacon in a saute pan over medium heat and cook until the fat has been rendered and the bacon is crispy. Pour off the fat, leaving about 2 teaspoons in the pan with the crispy bacon. Add the onion, celery, and fennel and cook until softened. Remove the pan from the heat for about 30 seconds to allow it to cool slightly, then add the grated corn (it should be very juicy). Return to the heat and stir constantly as it thickens. Once it is bubbling, add half the milk and bring to a boil. Remove from the heat and add the oysters with their liquor. Stir well and judge consistency; if you prefer it to be a little thinner add a bit more milk to desired consistency. Season to taste with salt and heat quickly to desired temperature. Serve at once; if the soup is allowed to stand too long the oysters will overcook and become tough. Serve in warm bowls and garnish with fennel fronds.


bacon recipe courtesy of: Chef Eric Joppie, Bar Avignon, 2138 SE Division Street, Portland, OR 97202; Eric Joppie will be participating in Feast Portland (Sunday, September 22, 10 a.m.). Watch Eric Joppie on KATU.com.

887. LIGHT & CREAMY OYSTER CHOWDER with BACON and SALSIFY

makes 6 1/2 cups


juice of 1 lemon
3/4 pound salsify or Jerusalem artichokes
1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
1 large white onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 cups clam juice
1 cup water
4 thyme sprigs
1 cup heavy cream
2 dozen freshly shucked oysters, oyster liquor reserved
pinch of cayenne pepper
1 tablespoon chopped parsley


Fill a medium bowl with cold water and add the lemon juice. Peel the salsify and cut into 1/4-inch dice. Add the salsify to the lemon water.

In a large saucepan, cook the bacon over moderate heat until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to paper towels to drain; reserve 2 tablespoons of the bacon fat in the saucepan.

Add the onion to the saucepan and cook over moderate heat until softened, about 5 minutes. Drain the salsify. Add it to the saucepan and season with salt and black pepper. Cover and cook over moderately low heat, stirring occasionally, until the salsify is almost tender, about 10 minutes. Add the wine to the saucepan and bring to a boil. Add the clam juice, water and thyme. Cover and simmer over moderately low heat until the salsify is tender, about 10 minutes longer.

Add the cream, oysters, oyster liquor and cayenne and simmer for 5 minutes, or until the oysters are just cooked through. Discard the thyme sprigs. Season the chowder with salt and black pepper and ladle into warmed bowls. Top with the bacon and parsley and serve.


courtesy of: Mary Ellen Carroll and Donna Wingate, "Extreme Entertaining," Food & Wine, March 2006