• Tommy Centola

New Potato and Oyster Chowder from Emeril

Updated: Jan 4

With is still being cold here, this soup will hit the mark. Oyster soup has been around New Orleans for a long time. With this recipe, Emeril has taken a great New England dish, Clam Chowder, and put a New Orleans spin on it with the oysters.

1 pound Raw Oysters, roughly chopped

2 cups skin on small diced Red Potatoes

1/2 cup chopped Onions

1 teaspoon minced Shallots

1 teaspoon minced Garlic

1/4 cup chopped Celery

1/2 cup (2 ounces) chopped Bacon

3 cups Heavy Cream

1 1/2 cup Oyster Liquid

Salt and Pepper

1 tablespoon chopped fresh Chervil

In a soup pot, cook the bacon until crisp, remove and reserve. To the bacon fat, add the shallots, garlic, onions and celery. Cook until tender, about 4 minutes. Add the oyster liquid, cream and potatoes. Bring to a boil and reduce the heat until the potatoes are tender, about 20 minutes. Add the chopped oysters, and cook for 2 minutes, Add the bacon, chervil and season with salt and pepper.

Enjoy!!!

Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook

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