Austerity Dinner #10.
I've been out of commission for a while. I have been down sick. I'm still sick. I have no voice and I'm coughing and hacking. It's starting to break up, though, and I'm glad of that. I've been planning to make this recipe every night for the last 4 or 5 nights and I just never seem to feel good enough to do it. Today was different.
There is not going to be an actual recipe on how to make this chowder. I'm just going to tell you what I put into it because, to be very honest, I don't measure a damn thing when I make a chowder. I just chop it up and drop it in a pot.
Any good chowder worth it's salt will start out with a good amount of bacon. This is some sugar-cured bacon that we picked up at a meat market in Portland on our anniversary. Pretty tasty!
I'm lucky in the aspect that my herb garden is two steps out of my door and sitting on my picnic table. I get fresh sage, thyme, marjoram, curry leaves, oregano...you name it...all winter long. Use fresh herbs if you have them!!
Willapa Bay oysters (or whatever oysters you can get...I used a pint)
cream cheese (a full block of it)
1/2 a stick of butter
red skinned potatoes
1/2 a bag of frozen corn
red pepper flakes
dried summer savory
pink Himalayan sea salt
coarsely ground black pepper
instant mashed potatoes
Basically, crisp up the bacon. Chop up the potatoes, celery and onion and cook them in the bacon grease until they are tender. Combine cream cheese, heavy cream, butter and milk in a big ol' pot. Add in herbs and seasonings with sherry. Throw in the corn. Heat over very low. When veggies are tender, add them to the milk in the pot along with the bacon. Add oysters with liquor and heat just until oysters firm up. If needed, add a tablespoon of instant potato flakes at a time until chowder reaches desired consistency.