- Serves: 4
- Cook Time:
- Prep Time: 20 minutes
- Effort: easy
- 12 cherry tomatoes
- 50 g unsalted butter
- 100 g smoked streaky bacon, diced
- 160 g waxy potatoes, peeled and diced into small cubes
- 60 g white/pale green part of leeks, diced
- 60 g celery, diced
- 1 clove garlic, peeled and lightly crushed
- 500 ml fish stock
- 500 ml chicken stock
- 1 sprigs thyme
- 12 fresh oysters, shucked, juices reserved
- 125 ml double cream
- 1 tbsp chopped parsley
- 1/2 lemon, juice only
- chopped chives, to garnish
1. Preheat the oven to 100C/gas 1/4.
2. Cut the tomatoes in half and arrange face-up on a non stick roasting tray. Season with a little salt and pepper. Roast in the oven until the tomatoes are shrivelled but not burnt - about 2 hours. Set aside.
3. Melt the butter in a pan. Add the bacon and fry gently without colouring for about 5 minutes. Add the chopped leek, celery and garlic and continue to fry for another 5 minutes without letting them colour.
4. Pour in the stocks, the chopped potato and a sprig of thyme. Bring to the boil, skim, then reduce the heat and simmer gently until the potatoes are cooked through (about 8 minutes, more if the dice is big).
5. Remove the thyme sprig and garlic clove and discard them. Add oyster juices to the soup and heat through gently. Stir in the cream and parsley. Adjust the seasoning with salt and pepper to taste.
6. Put 3 oysters and some of the semi dried tomatoes in the middle of each shallow bowl. Dribble with a little lemon juice and ladle over the chowder. The chowder will just warm the oysters and reheat the tomatoes. Sprinkle with chives and serve.
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