Oyster and Parsley Chowder with Parmesan Tuiles from Emeril
Updated: Jan 4, 2020
Here is another recipe from Emeril’s Creole Christmas cookbook. Oysters and Christmas go hand in hand. This great soup is a perfect addition to any meal, especially Christmas.
3/4 pound Bacon, chopped (about 2 cups)
2 cups chopped Yellow Onions
2 cups chopped Celery
1 cup chopped Carrots
1 1/2 teaspoons Salt
1/2 teaspoon Cayenne
6 Bay Leaves
3/4 cup bleached all-purpose Flour
8 cups Chicken Stock
1 1/2 pounds baking Potatoes, peeled and diced (about 2 cups)
1 cup Half-and-Half
1/2 cup finely chopped fresh Parsley leaves
50 shucked Oysters with 1 cup Oyster liquor
1/4 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
Fry the bacon in a large nonstick stockpot over medium heat until slightly crisp. Add the onions, celery, carrots, salt, cayenne, and bay leaves and cook, stirring, until the vegetables are soft and tender, about 10 minutes. Add the flour and stir to blend. Cook until golden, about 10 minutes, stirring occasionally. Add the chicken stock and bring to a boil. Add the potatoes and simmer until they are fork-tender, about 15 minutes. Add the half-and-half and parsley and simmer for 5 minutes.
Add the oysters with their liquor, the Tabasco, and Worcestershire. Simmer until the edges of the oysters curl, about 2 minutes. Do not overcook the oysters. Remove the bay leaves and serve hot with the tuiles on the side.
1 3/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 350ºF.
Line a baking sheet with parchment or waxed paper. For each tuile, spread 3 tablespoons of the grated cheese on the paper to form a 3-inch round. Bake until golden brown, about 12 minutes.
Cool for 1 minute. Using a metal spatula. Transfer the tuiles to another piece of parchment or waxed paper and cool completely. Use immediately or store in an airtight container for up to 24 hours.
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