Recipe courtesy of Sous Chef Dennis Puissegur of Charley G's

Charley G's
111 Veterans Blvd
Metairie, La 70005
837.6408

Charley G's Louisiana Oyster Chowder

3 large Idaho potatoes
1/2 pound butter
1 large diced onion
2 each diced leeks (cleaned part only)
3 ribs diced celery
1/2 cup flour
1 pint potato blanching water
2 pints oysters in liquor (reserve oysters)
1 pint heavy cream
3 cups milk
2 green onions
1 tsp thyme
3 each bay leaves
Salt and pepper to taste

Peel and dice potatoes. In cold water bring potatoes to a boil until tender. Strain off the water and reserve the potato water. Submerge the potatoes in ice water and set aside. In a saucepot, melt the butter over a low heat. Add onions, leeks, and celery. Sauté until translucent. Using a wire whisk, stir in the flour and mix until incorporated. Slowly whisk the oyster liquor, heavy cream, and milk. Keep stirring until smooth. Add thyme, bay leaves, salt and pepper. Bring to a boil, then add oysters, potatoes, and green onions.

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Updated 12/09/2000
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