| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups, Stews |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1 |
ts |
Shallot; chopped |
| 1 |
c |
Fresh corn kernels |
| 1/8 |
ts |
Tabasco sauce |
| 8 |
|
Strips bacon; chopped, cooked |
| 1 |
c |
Chicken stock |
| 2 |
c |
Heavy cream |
| 1 |
tb |
Chives; chopped |
| 24 |
lg |
Oyster; shucked, reserve liq |
| 2 |
c |
Mashed potatoes |
INSTRUCTIONS
In a small saucepan, combine butter, shallots, corn, tabasco and bacon.
Cook on high until corn starts to "pop." Add stock and reduce by half.
Lower temperature to medium, add cream and chives. Let mixture come to a
boil and continue for 1 minute. Add oysters and reserved liquor. Bring back
to a boil, serve immediately over mashed potatoes.
Recipe by: Bobbywood
Posted to MC-Recipe Digest by "gswindell@widomaker.com"
<gswindell@widomaker.com> on Mar 22, 1998
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