Oyster And Artichoke Chowder
serves 2 as a main course, 4 as an appetizer
This light oyster chowder from Louisiana uses frozen artichoke hearts, sherry, half-and-half and plenty of spices. Low-sodium chicken broth is best here since the other main ingredients are already salty.
1/4 cup unsalted butter (1/2 stick)
1 bunch green onions, diced
2 stalks celery, chopped
1 clove garlic, minced
1 (9-ounce) package frozen artichoke hearts or 3/4 pound fresh artichoke hearts
2 tablespoons all-purpose flour
1 quart chicken stock
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
1/4 teaspoon fresh thyme
1 pint oysters, drained and chopped; reserve the liquor
1/4 cup sherry
1/2 cup half-and-half
1/2 cup milk
2 tablespoons minced parsley
prep: 15 minutes
total: 1 hour 10 minutes
Dutch oven (with lid)
wooden spoon
1. Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the green onion, celery and garlic; sauté until softened. Don't let them brown.
2. Add the artichokes and toss to coat with the softened vegetables. Sprinkle the flour over the pot and stir to cover the vegetables very well. Do not let the flour brown.
3. When all the artichoke hearts are covered with softened vegetables and flour, stir in the chicken stock; continue to stir constantly. Then add the cayenne pepper, Worcestershire sauce and thyme. Stir, cover and cook for 45 minutes, or until the artichoke hearts are very soft and almost falling apart.
4. Add the oysters, reserved oyster liquor and sherry to the soup base; lower the heat to medium-low and simmer for 10-15 minutes. Don't let the soup come to a boil. Stir in the cream and milk, and add salt and pepper to taste.
