Jacques Pepin's Oysters and Corn Chowder with Small Cornbreads
"This delightful recipe is at its best in the fall, when oysters are small and plump and fresh corn is plentiful. The soup base can be made ahead, and at the very last moment the oysters and corn can be added and the soup brought to a hot temperature and served immediately. The cornbread is particularly nice baked in tiny barquettes, miniature muffin tins, or even disposable mini-foil molds. The little barquette molds I used here hold 1 tablespoon of batter, but some molds hold as much as 4 tablespoons. If your mold..."
INGREDIENTS
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2 tablespoons unsalted butter
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1/2 cup sliced leek
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1/3 cup all-purpose flour
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1/2 cup cornmeal
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1/2 teaspoon salt
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1 teaspoon sugar
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1 teaspoon double-acting baking powder
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1 large egg
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3 tablespoons milk
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3 dozen oysters, shucked, with liquid retained
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3 tablespoons unsalted butter
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1 medium leek (7 to 8 ounces) trimmed, quartered lengthwise, washed and thinly sliced
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1 medium onion, peeled and chopped (about 3/4 cup)
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3 or 4 large garlic cloves, peeled, crushed, and finely chopped (1 tablespoon)
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3 cups milk
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1 cup heavy cream
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3 cups corn kernels (cut from 4 ears of corn)
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1 teaspoon salt, or less, depending on the saltiness of the oysters
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1/2 teaspoon freshly ground black pepper
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1 tablespoon minced chives
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