Shrimp-and-Smoked-Oyster Chowder
There are several tricks to this terrific chowder fromLinton HopkinsofRestaurant EugeneandHoleman and Finch Public Housein Atlanta. He adds potato chunks to the broth for thickness, then pours in a little naturally low-fat buttermilk for creamy tanginess. And instead of fatty bacon, he uses smoked oysters to give the chowder a slightly woodsy flavor.Chef Coverage from F&W EditorsMore Chowder Recipes
March 2010