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Karen’s Kitchen Oyster Chowder

Karen’s Kitchen Oyster Chowder 
Serves 2-4
Submitted by Karen G. 

24-30 oysters, shucked in a bowl with liquor reserved.
2 slices applewood smoked bacon
4 Tbs butter divided
1/2 Fennel bulb chopped
1 medium shallot diced
1/2 tsp fresh rosemary chopped
1/8 tsp cayenne pepper
1/8 tsp paprika
1/2 tsp black pepper
12 oz clam juice
8 oz diced potatoes
3 Tbs flour
1 cup heavy cream
a pinch of salt

Instructions: 
Cook the bacon. Remove and drain the bacon, leaving the bacon fat in the pan. Add 1 Tbl. butter to the pan. Sauté the fennel, shallot and chopped rosemary till soft. Add the cayenne pepper, paprika, salt, and black pepper. Sauté an additional minute. Add the clam broth and the potatoes. Cook under medium heat until the potatoes are done. In a separate pan make a roux of 3 Tbl. Butter and 3 Tbl. flour. Cook a minute or two after blended together. Add to chowder. Add heavy cream (Do not let it boil after adding the cream). If not serving immediately refrigerate to blend flavors. Reheat in a pot under medium-low heat being careful not to let boil. Add oysters and bacon, cook another minute or two. Serve. Ingredient amounts are meant to be changed to your liking.

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