Tuesday, October 26, 2010

Texas Gulf Coast Oyster Stew


3 slices PEPPERCORN SEASONED BACON, chopped
1 small onion, chopped
2 tbls chopped pickled jalapeños (optional)
1 can (14.5 oz) WHITE AND GOLD CORN, drained
4 cups HALF and HALF or 2% milk
1 container (16oz.) FRESH OYSTERS and their liquid
1 bag (12 oz) Hill Country Fare Oyster Crackers

Heat a large skillet over high heat for 2 minutes. Cook bacon util crisp and drain on paper towels. Reserve 1 tablespoon of bacon fat in skillet.
Using the same skillet with the reserved bacon fat, add onion and stir fry over high heat until onion is crisp and golden. Add the jalapeño, corn and half and half or milk to onions bringing mixture to a gentle boil over medium heat. Add oysters with their liquid and continue to cook over medium heat for 5 minutes. Season to taste with salt and fresh cracked black pepper. Top soup with cooked bacon and serve with Hill Country Fair Oyster crackers.