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Oyster Chowder from Syrah Bistro

This recipe was provided by Chef Josh Silvers of Syrah Bistro in Santa Rosa, CA.

1/2 c. carrots, diced
1/2 c. fennel, diced
1/2 c. onion, diced
1/2 c. celery, diced
1/2 c. mushrooms, diced
1/2 tsp. garlic, minced
2 c. Hog Island Sweetwater oysters, shucked and chopped
1 oz. Pernod
1/2 c. Inman Family Pinot Gris
3 TB. butter, unsalted
2 c. water
2 c. cream
1 tsp. tarragon, chopped
1 tsp. Italian parsley, chopped
Salt & pepper, to taste
Tabasco

Melt butter & sauté first five ingredients and sweat, then add garlic cook 2 minutes. Add Pernod and flambé. Add wine, oysters and the juice, cook 2 minutes. Add cream and water, bring to a simmer. Add tarragon, cook 10 to 15 minutes. Season with salt, pepper, and Tabasco to taste. Pour into a warm bowl. Top with parsley and serve.

Serves 4-6