Melt butter in a heavy gauge saucepot, add the bacon and render until fat is clear. Add the garlic, celery and leeks and sauté for 5 minutes. Add the flour and mix thoroughly, making certain that nothing sticks. Stir in the oyster liquor and bay leaves, and cook for 30 minutes.
Lower the heat and add the potatoes. When the potatoes are tender, add the oysters. When the edges of the oysters begin to curl, stir in the cream.
Ladle the chowder into serving bowls. Finish with green onion, whole butter and a few splashes of Tabasco.
Get The Original Louisiana Oyster Chowder at Bourbon House · 144 Bourbon St New Orleans, LA 70130 · Reservations 504.522.0111
- ½ lb, plus 2t Unsalted butter
- ½ lb Pecan smoked bacon, diced
- 2 T Garlic, minced
- 4 stalks Celery, chopped
- 2 C Leeks, half moons
- 1 C All-purpose flour
- 1 qt Louisiana oysters (reserve the liquor)
- 3 ea Bay leaves
- ½ lb Russet potatoes, half riced and half diced
- 2 C Heavy cream
- 1 bunch Green onion
- Tabasco to taste
- Kosher salt and white pepper to taste