Fried Oyster Chowder with Blue Cheese Crostini

Fried Oyster Chowder with Blue Cheese Crostini | 0 Comments
From Fried Oyster Chowder wtih Blue Cheese Crostini, Aired on Thu 6/16
Chef Jeff Henderson,
Instructions

WHAT YOU NEED

4 slices turkey tasso, chopped

¾ c. diced onion

½ c. diced celery

¼ c. green bell peppers

½ c. fresh corn, off the cob

3 cloves garlic, minced

1 bay leaf

1 generous pinch Kosher salt

1 generous pinch freshly ground pepper

½ c. dry white wine

4 tbsp. all-purpose flour

2 tbsp. unsalted butter

1 8-oz. bottle clam juice or oyster liquor

5 c. low sodium chicken stock, divided

1 c. baby red bliss potatoes, cut into bite-size chunks

½ c. heavy cream

2 tbsp. chives, chopped (for garnish)

FRIED OYSTER:

Vegetable oil for frying

¾ c. all purpose flour

1 c. fine yellow cornmeal

2 tbsp. Kosher salt

2 tbsp. freshly ground black pepper

1 ½ dz. shucked oysters, in its natural juices 

BLUE CHEESE CROSTINI:

¼ cup olive oil

1 loaf rustic bread, sliced thin

¼ c. blue cheese crumbles

 

WHAT YOU NEED

1. In a large cast iron Dutch oven over medium high-heat, cook Tasso until crispy, 4 to 6 minutes. Drain on a paper towel-lined plate. When cool, chop and set aside.

2. Add onions, celery, bell peppers, corn, garlic and bay leaf to Dutch oven. Season with salt and pepper and cook until softened and browned slightly, about 2-4 minutes. Add white wine and reduce to half.

3. Add flour and butter to pan. Cook for 2-3 minutes or until wine has evaporated scraping up any browned bits. Add clam juice, chicken stock, potatoes and cream; simmer and stir occasionally until potatoes are tender, 10 to 15 minutes. Season with salt and pepper if needed.

4. Add oil to a cast iron skillet, about 1-inch deep, at 350 degrees. In a medium bowl, whisk together flour, cornmeal, salt and pepper. Using a slotted spoon, remove oysters from natural juices and fold into flour mixture; coat oysters well. Gently drop each oyster into hot oil and fry until plump and crispy.

5. Using a slotted spoon, remove oysters from oil and place on a paper towel- lined plate to absorb excess grease. Chop oysters and set aside.

6. Place bread on a sheet pan and drizzle with olive oil. Top with cheese and toast under a broiler until cheese has melted and bread is toasted. Remove from broiler and set aside.

7. Pour chowder into a bowl and garnish with fried oysters, tasso and chives. Serve with blue cheese crostini. 

Ingredients
  • 4 slices turkey tasso, chopped
  • ¾ c. diced onion
  • ½ c. diced celery
  • ¼ c. green bell peppers
  • ½ c. fresh corn, off the cob
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 generous pinch Kosher salt
  • 1 generous pinch freshly ground pepper
  • ½ c. dry white wine
  • 4 tbsp. all-purpose flour
  • 2 tbsp. unsalted butter
  • 1 8-oz. bottle clam juice or oyster liquor
  • 5 c. low sodium chicken stock, divided
  • 1 c. baby red bliss potatoes, cut into bite-size chunks
  • ½ c. heavy cream
  • 2 tbsp. chives, chopped (for garnish)
  • Vegetable oil for frying
  • ¾ c. all purpose flour
  • 1 c. fine yellow cornmeal
  • 2 tbsp. Kosher salt
  • 2 tbsp. freshly ground black pepper
  • 1 ½ dz. shucked oysters, in its natural juices
  • ¼ cup olive oil
  • 1 loaf rustic bread, sliced thin
  • ¼ c. blue cheese crumbles

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