From Eric Bechard, Chef, Alberta Street Oyster Bar & Grill Serves 8-10

1/4 cup bacon, small dice
1 cup yellow onion, small dice
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 Tbsp Pernod liquor
3 qt whole milk
2 thyme sprigs
1 bay leaf
8 fingerling potatoes, roasted and cut into 1/2-inch rounds
24 shucked oysters, juice saved
salt and pepper to taste
2 Tbsp parsley, chopped
1 box oyster crackers

In a small soup pot, render bacon, add onion, and cook until translucent. Add butter and flour and cook at low heat, stirring frequently for about 4 minutes. Add Pernod and reduce by half. Add milk, thyme, and bay leaf, and cook at medium-low heat for 20 minutes or until milk is thickened. Season with salt and pepper. Remove thyme and bay leaf, add potatoes and oysters and cook for 2 minutes. Ladle into soup bowls. Garnish with parsley and oyster crackers.