Oyster and Bacon Chowder Chef Aaron Burgau of Patois New Orleans When the weather cools, warm up with a bowl of this creamy, savory chowder. Cook/Prep Time: 45 MinutesServings: 8 to 10 Ingredients 1 gallon fresh Louisiana oysters, chopped, in their liquor 1 lb. bacon, finely diced 3 lbs. potatoes, small dice 3 leeks, small dice 2 Tbsp. garlic, minced 4 stalks celery, small dice 1 lb. butter 1 cup all-purpose flour 1 fennel bulb, small dice 1 cup white wine 1 cup bay leaves Salt and pepper, to taste Creole seasoning, to taste A dash of Original TABASCO ® brand pepper sauce 1 cup heavy cream A dash of Herbsaint (or any anise-flavored liquor) Directions Heat 8-quart saucepan and add bacon. Cook until bacon is crisp. Pour off the fat, add 1/2 pound of butter and melt. Add leeks, fennel and celery and sweat for 3-4 minutes. Next, add garlic, 1 tsp. salt and pepper and cook for 15 seconds, stirring constantly. Add wine and cook until absorbed. Add flour and stir constantly for 5 minutes. Add oyster liquor and potato, bringing to a simmer and cook for 15-20 minutes. Add heavy cream and chopped oysters and cook for another 10 minutes. Taste for salt and pepper and add a couple of dashes of Tabasco and Creole seasoning to taste. Finish with a dash of Herbsaint. Serve hot. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!