Ingredients
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4 slices bacon, cooked to just crisp and crumbled drain off fat
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1/4 cup unsalted butter
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1 stalk celery, cut into 1/4 inch dice
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1 small onion, finely chopped
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3 cups shucked oysters, in their liquor
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2 cups milk
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2 cups light cream
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1 teaspoon finely chopped thyme
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1/2-1 teaspoon Tabasco sauce
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salt and pepper
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2 tablespoons chopped chives
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1 potato, peeled and cut into 1/4 inch dice
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1 carrot, cut into 1/4 inch dice
Instructions
- In a large saucepan melt butter over medium-low heat.
- Add the potato, carrot, celery and onion.
- Saute for 3 minutes.
- Pour the oysters through a fine mesh strainer into the pan, then add the milk, cream and thyme.
- Bring milk and vegetable mixture to a boil, reducing heat to a simmer.
- Cook, uncovered for 10 minutes, stirring often.
- Add the oysters and cook until their edges curl, about 3 minutes.
- Season to taste with hot pepper sauce, salt and pepper.
- Ladle into bowls and garnish with chives and crumbled bacon.