In the Kitchen With Ken - Blue Crab Chowder&Fried Oysters


Blue Crab Chowder Topped with Deep Fried OystersOysters

2 dozen shucked oysters

1 box Zatarain's Southern Crisp

Oil for frying

Dredge oysters in the Zatarain's Southern Crisp until covered and drop into 350-degree oil. Fry until golden brown. Serve 3 or 4 pieces on top of the chowder.

Chowder

10 slices of bacon

1 medium onion, chopped

3garlic cloves

1/2 stick butter

3/4 cup of flour

8 cups chicken stock

1 1/2 cups of mushrooms (about one small box)

2 celery stalks

2 tablespoons Worcestershire sauce

1/4 tablespoon hot sauce

1/2 tablespoon fresh ground pepper

1/8 tablespoon of white pepper

1/4 tablespoon paprika

1 quartHalf&Half1 pint milk

1 cup fresh corn

4 medium potatoes

1 pound lump crabmeat

Cut the bacon into small pieces and begin cooking in a large skillet. Once the bacon has cooked (about 3-4 minutes or until desired crispness), add the chopped onion and garlic. When the onions are clear, add 1/2 a stick of butter, 3/4 of a cup of flour and about half a cup of the chicken stock. Stir until the flour is completely mixed into the chicken stock, creating a roux. Add the chopped mushrooms, chopped celery, Worcestershire sauce, hot sauce and seasoning. Once the ingredients are cooked down a little, remove from the skillet and place in a pot. Begin adding the chicken stock, half and half, milk, corn and potatoes and cook for about 1 hour until potatoes are soft. Add the crab meat and stir well. Serve hot with a few of the deep fried oysters on top.






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