In The Kitchen With Ken Blue Crab Chowder & Fried Oysters
Instructions
Dredge oysters in the Zatarain's Southern Crisp until covered and drop into 350-degree oil. Fry until golden brown. Serve 3 or 4 pieces on top of the chowder.
Cut the bacon into small pieces and begin cooking in a large skillet. Once the bacon has cooked (about 3-4 minutes or until desired crispness), add the chopped onion and garlic. When the onions are clear, add 1/2 a stick of butter, 3/4 of a cup of flour and about half a cup of the chicken stock. Stir until the flour is completely mixed into the chicken stock, creating a roux. Add the chopped mushrooms, chopped celery, Worcestershire sauce, hot sauce and seasoning. Once the ingredients are cooked down a little, remove from the skillet and place in a pot. Begin adding the chicken stock, half and half, milk, corn and potatoes and cook for about 1 hour until potatoes are soft. Add the crab meat and stir well. Serve hot with a few of the deep fried oysters on top.
