INGREDIENTS
3 slices bacon
1 medium onion
1 TBSP.. all-purpose flour
1/4 tsp. ground black pepper
1 lb. all-purpose potatoes
2 cups half-and-half
3/4 tsp. salt or to taste
3 bottles clam broth
1 pt. shucked oysters
2 cups fresh corn kernels
DIRECTIONS
Drain oysters, reserving the liquid in a bowl.
In clean saucepot, cook bacon over medium heat until lightly browned.
With slotted spoon, remove bacon to paper towels.
Add onion to drippings in pot; cook, stirring occasionally, until tender, about 5 minutes.
Stir in flour and pepper until blended; cook 1 minute.
Gradually stir in clam broth until smooth.
Add potatoes; heat to boiling.
Reduce heat; cover and simmer until potatoes are tender, about 15 minutes.
Stir in half-and-half.
Stir in oyster liquid and 2 cups fresh corn kernels.
Heat just to a simmer over medium heat.
Stir in oysters and cook, stirring frequently, until oysters’ edges curl and centers are firm, 3 to 4 minutes.
Stir in bacon.
Taste for seasoning and add salt as needed.
Makes 8 cups.
