Oyster Chowder

1 stick sweet cream butter
3 bacon slices, chopped
6 ounces of oysters pureed in a blender
2 cups chopped leeks (white and pale green parts only)
2 tablespoons chopped fresh thyme
1 tablespoon all purpose flour
1 1/2 cups oyster liquor
1 1/2 cups light cream
2 quarts oysters, drained, juices reserved, oysters cut into 1/2-inch
pieces
10-ounce russet potato, peeled, cut into 1/2-inch pieces

Saute bacon in heavy large saucepan over medium-high heat until
crisp and brown, about 3 minutes. Transfer 1 tablespoon bacon to
small bowl; reserve for garnish. Add leeks and thyme to pan; saute
until leeks begin to soften, about 3 minutes. Whisk in flour.
Gradually whisk in, cream and reserved oyster juices. Add potato;
bring to boil. Reduce heat; cover and simmer until potato is tender,
about 10 minutes. Add oysters;and oyster puree',and butter, and
simmer, uncovered, until oysters are heated through and just firm,
about 3 minutes. Season with salt and pepper to taste. Ladle
chowder into bowls. Sprinkle with reserved bacon, some oyster
crackers, and serve.