Main Ingredients:

1 stick sweet cream butter3 bacon slices, chopped6 ounces of oysters pureed in a blender 2 cups chopped leeks (white and pale green parts only)2 tablespoons chopped fresh thyme1 tablespoon all purpose flour1 1/2 cups oyster liquor1 1/2 cups light cream2 quarts oysters, drained, juices reserved, oysters cut into 1/2-inchpieces 10-ounce russet potato, peeled, cut into 1/2-inch pieces

Cooking Preparation of the Recipe:

Saute bacon in heavy large saucepan over medium-high heat untilcrisp and brown, about 3 minutes. Transfer 1 tablespoon bacon tosmall bowl; reserve for garnish. Add leeks and thyme to pan; sauteuntil leeks begin to soften, about 3 minutes. Whisk in flour.Gradually whisk in, cream and reserved oyster juices. Add potato;bring to boil. Reduce heat; cover and simmer until potato is tender,about 10 minutes. Add oysters;and oyster puree',and butter, andsimmer, uncovered, until oysters are heated through and just firm,about 3 minutes. Season with salt and pepper to taste. Ladlechowder into bowls. Sprinkle with reserved bacon, some oystercrackers, and serve.

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