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Crab Chowder Topped With Fried Oysters

This great chowder recipe will let you work in some local seafood and keep warm during these cold autumn days. This is an easy recipe that takes some time, but the efforts will totally be worth it.
Ingredients
For oysters
  Shucked oysters 24 (2 Dozen)
  Zatarain's southern crisp 12 Ounce (1 Box)
  Oil 2 Cup (32 tbs) (For Frying)
For chowder
  Bacon slices 10
  Onion 1 Medium, chopped
  Garlic cloves 3
  Butter 1⁄4 Cup (4 tbs) (1 Stick)
  Flour 3⁄4 Cup (12 tbs)
  Chicken stock 8 Cup (128 tbs)
  Mushrooms 1 1⁄2 Cup (24 tbs) (One Small Box)
  Celery stalks 2
  Worcestershire sauce 2 Tablespoon
  Hot sauce 1⁄4 Tablespoon
  Fresh ground pepper 1⁄2 Tablespoon
  White pepper 1⁄8 Tablespoon
  Paprika 1⁄4 Tablespoon
  Half and half 1 Quart
  Milk 1 Pint
  Fresh corn 1 Cup (16 tbs)
  Potatoes 4 Medium
  Lump crabmeat 1 Pound
Directions

Oysters

Dredge oysters in the Zatarain's Southern Crisp until covered and drop into 350-degree oil. Fry until golden brown.

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.
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Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday
Ingredient: 
Crab, Seafood
Preparation Time: 
20 Minutes
Cook Time: 
75 Minutes
Ready In: 
0 Minutes
Servings: 
4
A chowder that will warm through the autumn days! An easy but time taking recipe, but the efforts are totally worth it! Watch Ken make this impeccable chowder.

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