Ingredients
- 90 grams bacon (3 rashers streaky bacon, finely chopped)
- 1 leek, finely chopped
- 1 stick celery (finely chopped)
- 1 garlic cloves (minced)
- 1 teaspoon grated ginger root
- 2 tablespoons all-purpose flour (plain)
- 1 teaspoon ground tumeric
- 2 cups milk
- 300 ml cream (pure)
- 200 gram potato (peeled and finely diced, 1 potato)
- 1 corn cob (fresh cob, kernels removed)
- 300 grams oysters (in half shell, 12 oysters)
- 2 tablespoon chives, finely chopped
How to Make
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Step 1: Cook bacon in a large saucepan over medium heat until lightly browned and then add leek, celery, garlic and ginger and cook for 5 minutes, stirring frequently until vegetables are tender.
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Step 2: Stir in flour and turmeric until blended and cook for 1 minutes and then remove from the heat and gradually stir in milk and cream until smooth.
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Step 3: Add potato and corn and bring to the boil and then reduce heat to low, cover and simmer for 12 to 15 minutes or until potato is tender.
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Step 4: Remove oysters from shells ensuring any small pieces of shell are discarded and add oysters to pan, simmer for 3 minutes.
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Step 5: Season with salt and pepper and stir in chives to serve.
We hope you enjoy this recipe!
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