A visit to the oyster capital of France - and a delicious, creamy oyster chowder with lots of corn.
4 slices bacon, chopped
1 large onion, chopped
4 large Idaho potatoes, peeled and diced
1 pound frozen corn, thawed (about 2 pkgs. 10 oz. each)
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 10 minutes. Add corn, milk, butter, salt, pepper, sugar and oysters. Cover and simmer 15 minutes more. Turn off heat and stir in cream. Top each serving with oyster crackers. Serves 6 - 8.