Fennel & Oyster Chowder

For the December 26 progressive dinner, I wanted a soup that would be festive enough for the season, and complimentary to the two main courses. Given their diversity---paella and smoked ham---the soup was quite a challenge. In the end I choose:

Fennel & Oyster Chowder

1 fennel bulb, quartered, cored, and diced
1 shallot, minced
2 fingering potatoes, sliced
1 cup chicken stock
2-3 tbls sweet white wine
12=15 oysters, shucked, with their liquid
1 cup heavy cream
Salt & pepper to taste
2 tbls pancetta, diced small (1/4”)

Caramelize fennel and shallots in a little oil. Season with salt & pepper. Deglaze pan with wine, cooking until liquid evaporates.

Meanwhile, simmer potatoes in stock until fork tender.

Transfer fennel to a soup pot. Add the potatoes and remaining liquid. Add the oysters and poach until plump. Pour in the cream and reduce slightly until flavors blend. Adjust seasoning.

Sauté the pancetta until brown and crisp. Drain on paper towels.

Transfer soup into bowls. Sprinkle with the pancetta.

Serve with crusty bread and sweet butter.

Big on Fennel. Lovely récipe Brook.


Happy holidays.