Oyster Spinach Chowder
Serves: 8
Total Time: 1 hour
Prep Time: 15 mins
Difficulty Level: Medium
BY CHEF JOHN ASH
This hearty chowder is a rich comfort food to be enjoyed on chilly winter nights.
INGREDIENTS
4 ounces diced pancetta or lean bacon
1 tbsp unsalted butter
1 tbsp olive oil
3 cups sliced onions
2 cups sliced leeks
3 garlic cloves, very thinly sliced
6 cups chicken stock
2 tsps fresh thyme leaves
2 cups thickly sliced small new potatoes
2 cups heavy cream
1/4 cup dry sherry
Kosher or sea salt and freshly ground pepper to taste
4 cups lightly packed baby spinach leaves
1 tbsp grated lemon zest
1 pound (approx. 2 1/2 cups) small shucked oysters
3 tbsps finely chopped chives
INSTRUCTIONS
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In a heavy bottomed soup pot, sauté the pancetta in the butter and olive oil until browned. Remove from pot and drain on paper towels. Discard all but 2 tablespoons of fat.
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Add the onions, leeks and garlic to the pot and sauté until soft but not brown. Add stock and thyme, bring to a boil then reduce heat and simmer for 5 minutes.
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Add the potatoes and simmer for 5 minutes or until potatoes are almost done. Add the cream and sherry and season to taste with salt and pepper.
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Heat through but do not boil so that cream won’t take on a “cooked” flavor. Divide spinach leaves, oysters, zest and reserved pancetta in bottom of 8 warm bowls.
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Ladle hot soup over and top with chives. Serve immediately.
