Ingredients (yields 4 quarts)

• 8 oz bacon, small diced
• 2 ea onion, small diced
• 3 stalks celery, small diced
• 10 cloves garlic, minced
• 2 ea green bell peppers, small diced
• ¼ cup flour
• 3 cups Pernod
• 1 qt oyster liquor
• 3 ea bay leaves
• 1 ½ lbs potato, purple, small diced
• 1 cup heavy cream
• 3 pints oyster (shucked)
• 1 bunch green onions, thinly sliced
• 2 tbsp butter (optional)

Procedure

1. Place a soup pot on high heat for 1 minute.
2. Add the bacon and cook to render for about 5 minutes, or until fat is clear, stirring occasionally.
3. Add the onions, celery, garlic, peppers and cook for about 15 minutes.
4. Add the flour, stirring constantly so that nothing sticks to the bottom during cooking.
5. Cook for about 2 minutes or until the flour is well distributed and the mixture thickens.
6. Add Pernod and cook for about 3 min or until the alcohol is cooked out then add stock
   & bay leaves and simmer uncovered about 3 minutes.
7. Add diced potatoes, simmer, and stir occasionally, cooking for about 25 minutes or until potatoes are tender
8. Stir in the cream, bring to a boil, cook for 2 minutes, and add the oysters.
9. Cook until the edges of the oysters curl, then season with salt, pepper and green onions.