The Chowder Outcome
Preparation:
I decided to divide and conquer. The garlic and onions would need to be sautéed, to brown them, but all the other ingredients did not need cooking.
Using a food processor, I blenderized about 3/4 of the can of diced potatoes and a few of the smoked oysters. To this I added
all of the smoky oil from the oyster can, and the herbs, moisturizing the mixture with lemon juice, and finally with milk, until it was the consistency of a thick chowder. The remaining whole oysters and diced potatoes (to retain a moderate chunkiness) were folded in.
The pot with this proto-chowder was slowly heated, with frequent stirring, until steamy.
Separately, I finely diced the onion and garlic (simply crushing the tiniest cloves). This was sautéed in 2+ tbsp of butter, until well caramelized.
Once the onions and garlic were a deep golden brown, I dumped them, along with all the sizzling butter, into the heated pot of chowder. This was gently stirred until well mixed.
The last touch was a sprinkle of dill weed into the bowl.
This made one decadently large serving (or two normal servings).
What required the most hands-on time was washing all the parts of the food processor.
I honestly had no idea what I would end up with (other than lemon, butter, and sautéed garlic/onion--always a good start).
Damnations! I'm not a consumer of raw oysters--ever. Smoked oysters work well as an appetizer for a celebration. [When smoked, they don't have the
gushy, "squirrel entrails" texture I associate with raw or steamed oysters.] But this
smoked oyster chowder is just wonderful.
I think the ham bouillon packet and the lemon juice are essential to balancing the "fishiness" of the oysters.
Lessons learned:
- this actually works
- this tastes real good
Bob gives smoked oyster chowder a 5 oyster rating.