Not only did he reveal his favorite aphrodisiacs, but handsome chef David Bazirgan, of the Fifth Floor Restaurant, also shared his recipe for oyster chowder! With its creamy, velvety broth and chunks of plump oysters and soft potatoes, this chowder is to die for. At Fifth Floor, the chef serves it in a shot glass as part of an appetizer that features oysters five ways.
When offering it at home as a seductive starter or entrée, I recommend reducing the amount of half and half. His recipe calls for a soup base that's entirely half and half, but that's a bit rich, so I cut it with chicken broth. The resulting chowder is briny, bacony, and brilliantly delicious. For easy-shucking, soak the oysters in water. Ready for the recipe? Read on.
½ cup bacon, finely diced
1 Tablespoon butter
1/3 cup onion, finely diced
1/3 cup leek, finely diced
1/3 cup celery, finely diced
1 teaspoons garlic, minced
1 teaspoon chopped fresh thyme
1 cup white wine
4 cups half and half
4 cups chicken broth
Salt and freshly ground black pepper
24 East Coast briny oysters shucked (reserve juice)
¼ cup celery, finely diced
¼ cup potato blanched
¼ cup fine diced crispy bacon
- Cook bacon over medium heat in a heavy duty sauce pot until well browned but still fatty, about 8-10 minutes.
- Add the butter, onions, leeks and celery, cook covered for 10 minutes, stirring occasionally.
- Add the garlic and cook for one more minute covered.
- Add the thyme and white wine, reduce until almost dry, about 7-10 minutes.
- Add the half and half and reserved oyster juice. Bring to a simmer and cook for 5 minutes. It will be “broken," but it is OK. Blend the soup with a hand-held or counter-top blender. Then strain.
- Reheat the oysters in the chowder on very low heat, Do NOT BOIL.
Season with salt and pepper.
- Add the garnish and serve hot.
- Soups/Stews, Chowder
- North American