Oyster Chowder with Bacon, Corn, and Fennel

saveur.com

Jan South

1 trimmed medium fennel bulb, outermost layer peeled and discarded

3 thick slices bacon (5 oz.)

1⁄2 large yellow onion, finely chopped (½ cup)

1 medium carrot, finely chopped (½ cup)

1 medium russet potato, peeled and diced into ⅓-inch cubes

2 medium cloves garlic, finely chopped (2 tsp.)

3⁄4 cup dry white wine

1⁄2 cup fresh oyster brine or bottled clam juice

1 1⁄2 cups heavy cream

1⁄2 cup whole milk

1⁄2 tsp. kosher salt

Freshly ground black pepper

Corn from 1 fresh cob (about ⅔ cup)

18 medium, briny oysters, shucked

Dill or fennel fronds, for garnish

Oyster crackers or crusty bread

Directions at saveur.com

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