Local Lounge Smoked ‘outlandish’ oyster chowder with parsnips, squash and brown butter breadcrumbs
1 onion-diced1 rib celery-diced
1 carrot-diced
1 leek-diced
1 med potato-diced
2 med parsnip-diced
8 cloves garlic-sliced
2 cups butternut squash-diced
½ cup pancetta-diced
1 tbsp fresh thyme-minced
1 tbsp smoked paprika
½ cup flour
1 cup white wine
3 ltr fish stock
1 ltr whipping cream
1 ltr outlandish shucked Ocean Wise oysters
chopped/house smoked
To taste sea salt/cracked black pepper
½ loaf white bread-crust removed
½ cup butter
For the chowder:
• sauté bacon in soup pot till almost crispy then add onions, carrot, celery, leek, garlic and smoked paprika and sweat for 5 minutes
• add potato, parsnips and squash and cook a further 5 minutes
• add flour and cook out 5 minutes then add wine, stock and cream and let simmer for 15 minutes
• add in fresh thyme, bay leaves and outlandish oysters and simmer a further 25 minutes
• season to taste
For the brown butter breadcrumbs:
• blend the bread in a food processor till med crumble
• brown the butter in a pan then toss in the crumbs and mix through
• on a cookie sheet lined with parchment paper toast the crumbs in a 300 degree oven till crispy
