OYSTER CHOWDER

Ingredients:
16 Louisiana oysters
1 onion, diced
1/2 each celery, diced
1/2 each red & green bell peppers, chopped
1/2 cup bacon bits, chopped
1 1/2 Tbsp. flour
1 1/2 quarts milk
1 1/2 cups cream
salt & pepper to taste
1/2 tsp. TABASCO brand pepper sauce
1 potato, diced

Chef: Emanuel Loubier, Dante's Kitchen

Render bacon and cook all vegetables in bacon fat; when soft add flour and mix well. Slowly add milk whipping all the time, add cream and let cook for 30 minutes. Add oysters, cook about 2 minutes, garnish with parsley or green onions.