Recipe: Dairy- and Gluten-Free Oyster and Bacon Chowder
It’s the new year, and instead of some bland diet recipe, here’s a luscious dairy-free (and gluten-free) chowder from Chef Renee. Bacon boosts the flavor profile. And lots of veggies make you feel virtuous for the new year.
Rather than milk or even cream, which is traditional in most chowder recipes, this one is thickened and enriched with potatoes. I love chowder, but since I’m lactose intolerant, I generally steer away from it because of the dairy component.
Dairy and Gluten Free Oyster and Bacon Chowder
6-8 servings (it stores well for up to a week)
1 pint (16 oz) shucked oysters and juice
3-4 strips of bacon, as thick as possible, diced
2 medium onions, diced
2 carrots, diced
2 strips of celery, diced
3 cloves garlic, finely chopped
4 bay leaves
1 cup frozen corn kernels
3 Idaho baking potatoes, peeled and cubed, covered in water
½ bunch parsley, finely chopped
1 bunch scallions, trimmed and sliced thinly (green and white parts)
1 tablespoon kosher salt
freshly ground pepper – 15 twists
Boil the three potatoes in fresh salted (you should be able to taste the salt) water until soft and tender. Mash the potatoes by hand and add 3 cups of the cooking water OR put the potatoes in a blender with 3 cups of the cooking water and puree until you have a smooth slightly thick mixture.
Don’t over mix or the potatoes will become gummy. You are not making mashed potatoes—you want a liquid with the consistency of heavy cream.
In a soup pot, add bacon. Cook until the fat has melted and the bacon is crisp. Remove bacon.
Add onions, carrots, celery and bay leaves. Sauté until vegetables are soft, but not browned. Add garlic and cook another few minutes.
Add potato soup and corn. Heat until very hot but not boiling. Add salt and pepper.
When ready to serve, add oysters, bacon, scallions and parsley. Heat until just hot, but don’t boil, or the soup will separate (still tasty, but looks a little funny).
Taste for salt and pepper.