Creamy Oyster Chowder (sans cream)

  • 1 tbsp. olive oil
  • 2 onions, peeled and diced
  • 2 large Yukon Gold potatoes, peeled and diced
  • 5 cups chicken stock
  • 2-3 celery stalks, diced
  • 2 carrots, diced
  • 1 tbsp. fresh tarragon or ½ tsp. dried tarragon
  • 1 & 1/2 tsp. sea salt (or to taste)
  • 8 oz. shelled whole oysters (can use canned oysters + liquid from can in place of 1 cup of stock)
  • Black pepper
  • 2 strips naturally cured bacon (optional)
  • Parsley, minced

Saute onion 2-3 minutes.  Add potatoes and chicken stock. Bring to a boil, and reduce heat. Cover and simmer on medium heat 10-15 minutes or until potatoes soften.  With a slotted spoon remove ½ the vegetables and puree in a food processor or blender.  Add the pureed vegetables back into the soup. Add the celery, carrots, tarragon, sea salt, oysters and freshly ground black pepper. Cook 7-10 minutes on medium heat.  Cook bacon in a separate pan until crispy.  Cut the bacon into small strips drop into the soup. Garnish with minced parsley.