Cap Ferret Oyster Chowder
A visit to the oyster capital of France, and a creamy, soothing chowder.
4 slices bacon, chopped
1 large onion, chopped
4 large Idaho potatoes, peeled and diced
1 pound frozen corn kernals, thawed (about two 10 oz. packages)
2 cups milk
4 tablespoons butter
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sugar
1 pint oysters (a little over a pound)
1 cup heavy cream
In a large soup pot, cook bacon until lightly browned. Add onion and saute until onion is soft. Stir in potatoes and 1 1/2 cups water. Bring to a boil, lower heat, cover and simmer ten minutes. Add corn, milk, butter, salt, pepper, sugar and oysters (with a little of the oyster juice). Cover and simmer 15 minutes more. Turn off heat and stir in cream. Top each serving with oyster crackers. Serves 6 - 8.