Indian Summer Treat - Jason Bond's Native Corn and Oyster Chowder

Executive Chef Jason Bond of the Beacon Hill Hotel & Bistro serves this Native Corn and Oyster Chowder through September.

It chowder blends multiple flavor profiles using fresh local ingredients including sweet Native Corn, Onions and White Carrots. Chef Bond includes Beavertail Oysters from the Saltwater Farms of Narragansett Bay, Rhode Island. Chef Bond shares his recipe to try at home:


Native Corn and Oyster Chowder:


Sea Salt (pinch)
4 Ounces Dry-cured pork belly, rind off, cut into 1/2 inch pieces
12 Ears Locally grown sweet corn (shucked)
2 Fresh Onions, (Brunoise)
1 Fresh Hot Chili, (Seeded)
1 Branch Celery (Brunoise)
1 White carrot (Brunoise)
2 Fresh Bay Leaves
24 Peppercorns
12 Caribe Potatoes
2 Quarts Chicken stock
1 Onion, (julienne)
2 Quarts Half & Half
40 Beavertail oysters, or other full flavored fresh live oyster
1/2 Cup Dried Sassafras Leaf, Crushed to a Powder (home-made file powder)




In a Dutch oven, render the pork belly and the skin until it slowly begins to brown.  Add the onion, celery, carrot, chili, bay, sassafras, salt and peppercorns. Cover the pot and sweat over low heat. Grate six ears of corn on a box grater. Cut the kernels off the other six. Combine the creamed corn and the kernels and set aside. Place the 12 corn cobs in a stock pot and cover with the chicken stock. Add a pinch of salt and the sliced onion and bring to a simmer. Next, dice your potatoes and add them to the Dutch oven once the other vegetables have softened. Cook for five minutes and add the corn/chicken stock through a strainer, discarding the solids. Bring to a simmer. While the stock is heating, shuck your oysters. Separate the oysters from their juice. Strain the juice and add it to the pot. Once the liquid is at a simmer, add the half & half and the reserved corn and return to a simmer. Taste and adjust the seasoning as needed. Divide the shucked oysters evenly between the serving bowls. Ladle the hot soup over the oysters and serve immediately. 

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Try it at home or if you're local, get in to BHHB and try the menu, much of which is sourced locally.