A delightful and creamy smoked oyster chowder, enhanced with crispy bacon and tender potatoes, perfect for a comforting meal.
Dice the potatoes into bite-sized pieces and boil them in a saucepan until tender, about 5 minutes.
Cut the potatoes evenly to ensure they cook at the same rate.
In a skillet, sauté the chopped onion in butter over medium heat until soft and translucent.
Stir frequently to prevent the onions from burning.
Add the cooked potatoes, half-and-half, milk, bouillon, garlic powder, and black pepper to the saucepan.
Heat the mixture gently to avoid curdling the milk.
Gently stir in the smoked oysters and sautéed onions, allowing the flavors to meld over low heat.
Be gentle when stirring to keep the oysters intact.
Cook the bacon until crispy, then crumble it into pieces.
Use a paper towel to absorb excess grease from the bacon.
Serve the chowder hot, garnished with crispy bacon pieces. Optionally, serve with crackers or a splash of hot sauce.
Warm the serving bowls beforehand to keep the chowder hot longer.
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