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Creamy Oyster-Jalapeño Soup

Tom Forman

Carrollton, Texas

  1        pint Maryland oysters, drained

  3        tablespoons butter

  3        tablespoons flour

  ½       teaspoon salt

  3        cups chicken broth

  2        cups half and half

  2        tablespoons butter

  1        cup onion, minced

  1        cup carrot, minced

  1        cup red bell pepper, minced

  3        fresh jalapeño peppers, seeded and finely diced

  1        large clove garlic, crushed

  1        cup Swiss cheese, grated

  1        cup sharp Cheddar, grated

  ¼       teaspoon hot sauce

Melt 3 tablespoons butter in a heavy large saucepan over low heat.  Add flour and salt and stir 3 minutes.  Mix in chicken broth and half and half.  Increase heat and bring to a boil, stirring constantly.  Reduce heat and simmer until thickened, stirring frequently, about 10 minutes.  Meanwhile melt 2 tablespoons butter in a heavy small skillet over low heat.  Add onion, carrot, red bell pepper, jalapeños and garlic.  Cook until soft stirring occasionally, about 8 minutes.

Add both cheeses and hot sauce to the cream mixture and stir until melted.  Mix in the vegetables and simmer for 5 minutes.

Pat the oysters dry and sauté in a small amount of butter just until the edges curl.  Add to the soup and simmer for 2 minutes.  Serves 4.

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