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Stout, Oyster and Bacon Chowder

Course: Entree | Beer Style: Stout

Stout Oyster Chowder with Bacon

This stout, oyster and bacon chowder celebrates the classic beer and food pairing of stout and oysters with a little bacon thrown in for good measure.

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  • 1 cup City Star Brewing, Night Watchman Stout
  • 2 oz. bacon, diced

  • 1/2 fennel bulb, diced

  • 1/2 yellow onion, diced
2 ribs celery, diced

  • 3 cloves garlic, minced

  • 1 Tbsp fresh thyme, chopped

  • 1 8oz bottle clam juice

  • 1 3/4 cups vegetable broth
1/2 stick unsalted butter
1/4 cup AP flour

  • 1/2 pound Yukon Gold potatos, diced

  • 1 cup heavy cream
1 cup shucked oysters with liquor

  • 1/4 tsp red pepper flakes

  • 1/2 tsp salt
  • 1/4 tsp black pepper
2 slices rye bread
1 Tbsp olive oil


  1. To make this stout oyster chowder with bacon chowder in a large pot cook diced bacon on medium heat until 
browned and remove to a plate.
  2. Drain half of the bacon fat 
leaving half in the pot. Add the fennel, onion, celery and garlic 
and cook on low-medium, stirring occasionally for 10 minutes or 
until soft. Add Night Watchman Stout, clam juice and water, bring to a 
  3. Place the rye bread in a food processor and pulse until
 crumbs. Heat olive oil in a small pan on low-medium heat.
 Add soft bread crumbs and cook stirring frequently until
 golden and crispy and remove from heat.
  4. In a small pan melt the butter. Whisk in the flour and cook on 
medium heat stirring frequently for 3-5 minutes. It should be
golden brown in color.
  5. Whisk the flour-butter mixture into the soup. Add the diced 
potato, chili flakes, salt, pepper and thyme and simmer until
 potatoes are tender. Add the cream and bring back to a
  6. Add the oysters and the bacon to the soup and simmer for 5 
minutes. Serve in bowls and top with rye bread crumbs.
  7. Press "Play" on your favorite Barry White album.
  8. Pour a Night Watchman Stout for you and your date.
  9. Prepare yourself for dramatic, physical displays of affection.

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