Oyster and Corn Chowder

prep time:: 10 min
total time:: 45 min

Makes 8-10 servings

This is our family tradition for Christmas Eve. My mom makes this every year. I have gone from hating oysters as a kid to loving them as an adult because of this tradition.

ingredients

12 bacon slices, chopped
1 large red bell peper, diced
1 large green bell pepper, diced
2 onions, chopped
1 1/2 T. butter
3 new potatoes (about 18 oz.), peeled and cut into 1/2" dice
Salt and freshly ground pepper
1 1/2 tsp. minced fresh thyme (or 1/2 tsp. dried, crumbled)
3 12-oz jars shucked fresh oysters, drained, juices reserved
3 cups bottled clam juice
2 1/4 cups whipping cream
1 1/2 10-oz. packages frozen corn
Fresh snipped chives or chopped green onions for garnish

directions

1
Cook bacon in heavy large saucepan over medium heat until bacon begins to brown. Transfer bacon to paper towel using slotted spoon. Add bell peppers to saucepan and cook until beginning to soften, stirring occasionally, about 5 minutes. Transfer to paper towel using slotted spoon. Add onions and butter to pan, reduce heat to medium-low and cook until onions are tender, stirring occasionally, about 7 minutes.
2
Add potatoes to pan. Season with salt and pepper. Stir 2 minutes. Mix in thyme. Add oyster juices, clam juice, and cream to pan. Simmer until potatoes are tender, about 20 minutes. Add corn. Return bacon and peppers and simmer 4 minutes.
3
Add oysters to soup. Turn off heat and let stand until oysters begin to curl, about 1 minute. Adjust seasoning. Ladle soup into bowls. Sprinkle with chives. Serve immediately.