My husband is a former member of the Air Force's Thunderbird team, and I developed this recipe after he invited the whole team to our house on short notice for an informal dinner. It was very easy-it was done in 45 minutes, and it turned out to be the best oyster stew I'd ever made! —Christa Scott, Santa Fe, New Mexico
- 3 medium leeks (white portion only), chopped
- 1/4 cup butter, cubed
- 2 medium potatoes, peeled and diced
- 2 cups hot water
- 3 teaspoons chicken bouillon granules
- 2 cups milk
- 2 cups half-and-half cream
- 4 cans (16 ounces each) oysters, drained
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Minced fresh parsley
- In a Dutch oven, saute 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.
- 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. Yield: 12 servings.
Originally published as New Year's Oyster Stew in Country December/January 1991, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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