New Year’s Oyster Stew
Oyster stew is quite popular along the coast of Ireland, where oysters are served to celebrate many festivals. Immigrants brought the recipe with them to our Atlantic and Gulf coasts.
—Christa Scott, Santa Fe, NM
Prep: 15 min. • Cook: 30 min. • Makes: 12 servings
- 3 medium leeks (white portion only), chopped
- ¼ cup butter, cubed
- 2 medium potatoes, peeled and diced
- 2 cups hot water
- 3 tsp. chicken bouillon granules
- 2 cups whole milk
- 2 cups half-and-half cream
- 4 cans (16 oz. each) oysters, drained
- ¼ tsp. cayenne pepper
- Salt and pepper to taste
- Minced fresh parsley
- 1. In a Dutch oven, saute the leeks in butter for 10 minutes or until tender. Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender. Cool.
- 2. Transfer to a blender. Cover and process until blended. Return to the pan; stir in the milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated through (do not boil). Garnish with parsley.
1 cup: 251 cal., 13g fat (7g sat. fat), 117mg chol., 448mg sod., 17g carb. (5g sugars, 1g fiber), 14g pro.
