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

Oyster crackers


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.