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Oyster and Bacon Chowder

When the weather cools, warm up with a bowl of this creamy, savory chowder.

Cooking/Prep Time: 45 minutes
Serves 8-10

Oysters, Soup

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  • 1 gallon fresh Louisiana oysters, chopped, in their liquor
  • 1 lb. bacon, finely diced
  • 3 lbs. potatoes, small dice
  • 3 leeks, small dice
  • 2 Tbsp. garlic, minced
  • 4 stalks celery, small dice
  • 1 lb. butter
  • 1 cup all-purpose flour
  • 1 fennel bulb, small dice
  • 1 cup white wine
  • 1 cup bay leaves
  • Salt and pepper, to taste
  • Creole seasoning, to taste
  • A dash of Original TABASCO ® brand pepper sauce
  • 1 cup heavy cream
  • A dash of Herbsaint (or any anise-flavored liquor)


1.) Heat 8-quart saucepan and add bacon. Cook until bacon is crisp.

2.) Pour off the fat, add 1/2 pound of butter and melt.

3.) Add leeks, fennel and celery and sweat for 3-4 minutes.

4.) Next, add garlic, 1 tsp. salt and pepper and cook for 15 seconds, stirring constantly. Add wine and cook until absorbed.

5.) Add flour and stir constantly for 5 minutes. Add oyster liquor and potato, bringing to a simmer and cook for 15-20 minutes.

6.) Add heavy cream and chopped oysters and cook for another 10 minutes.

7.) Taste for salt and pepper and add a couple of dashes of Tabasco and Creole seasoning to taste. Finish with a dash of Herbsaint. Serve hot.