Steps to Make Super Quick Homemade Chunky Oyster & Brussels Sprouts Chowder

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, chunky oyster & brussels sprouts chowder. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chunky Oyster & Brussels Sprouts Chowder is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Chunky Oyster & Brussels Sprouts Chowder is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook chunky oyster & brussels sprouts chowder using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chunky Oyster & Brussels Sprouts Chowder:

1. Get 1 slice Bacon
2. Make ready 200 grams Shelled oysters
3. Make ready 100 grams Onion
4. Get 150 grams Potatoes
5. Make ready 150 grams Brussels sprouts
6. Prepare 50 grams Carrot
7. Take A
8. Make ready 300 ml ┌Water
9. Take 1 packages └Bouquet garni (bundled herbs)
10. Take 200 ml Soy milk
11. Make ready 10 grams Butter
12. Make ready 1 tbsp White flour
13. Get 1 tbsp Miso
14. Prepare 1 Salt and pepper
15. Get 1 to garnish Finely chopped parsley

Instructions to make Chunky Oyster & Brussels Sprouts Chowder:

1. Make a cross-cut in the brussels sprouts roots. Lightly boil in salt water, then drain.
2. Cut the onion into 1 cm. Cut the potato into 3 cm, the carrots into 2 cm, and the bacon into 1 cm strips.
3. Melt butter in a pot and add onions, carrots, and bacon. Once the onions have wilted, add the potatoes. Once the oil has soaked in, add flour and fry.
4. Add the [A] ingredients and bring to a boil. Boil on medium heat for 5 minutes while removing scum. Add soy milk and brussels sprouts and boil for another 5 minutes. Dissolve the miso, add oysters and lightly cook through.
5. Flavor with salt and pepper. Transfer to a serving plate, top with parsley and it's complete.

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