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1. Add butter to stockpot. Melt over medium heat.
2. Sauté onion, celery, bell pepper, and minced garlic until onion is soft, about 5 minutes.
3. Stir in bacon.
4. Stir in flour, stirring constantly until well blended.
5. Stir in chicken stock and oyster liquor gradually to keep mixture.
6. Bring to a boil over medium-high heat.
7. Reduce heat to low. Simmer 30 minutes.
8. Stir in whipping cream, oysters, sliced green onion, chopped fresh parsley, fresh ground black pepper, and Tabasco sauce.
9. Simmer 20 minutes.
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