Bob Carter's Brown Oyster Stew

By lindsayvk

Ingredients

• 3 tbsp dark-roasted sesame or benne seeds, cooled
• 1 1/2 cups chicken stock
• 2 slices smoked bacon, cut into 1/4-inch dice
• 1/4 cup Vidalia or other sweet onion, diced
• 1/2 tsp garlic, minced
• 2 tbsp mixed red, green, or yellow bell peppers, finely diced
• 1/4 cup heavy whipping cream
• 1 pint fresh shucked oysters, with their liquid reserved
• 2 tbsp fresh basil, chopped
• pinch freshly ground black pepper

Details

Adapted from esquire.com

Preparation

Step 1

In a high-speed blender, puree sesame or benne seeds with 1/2 cup chicken stock. Once blended, combine with remaining cup stock.
In a medium saucepan over medium-high heat, sauté the bacon for 3 to 4 minutes or until the fat is rendered and the bacon is beginning to brown. Add the onion, garlic, and peppers, and then reduce heat to medium. Sauté for 2 to 3 minutes or until the vegetables are just slightly browned.
Add the stock, cream, and oyster liquid, and then simmer, stirring occasionally, for 2 to 3 minutes, just to thicken it slightly. Add the oysters and basil, and then simmer for 1 to 2 minutes or until the oysters are just beginning to set and are slightly curled around the edges. Stir in the pepper.
Serve immediately in warm soup bowls.