New Year’s Oyster Stew

Name: New Year's Oyster Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings (3 quarts).
Cuisine: North America, Cajun
Ingredients: 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 whole 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

TOTAL TIME: Prep: 15 min. Cook: 40 min. YIELD: 12 servings (3 quarts).

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 the Atlantic and Gulf coasts of the U.S. —Christa Scott, Santa Fe, New Mexico

Ingredients

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 whole 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

Directions

1. 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.
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.

Nutrition Facts

1 cup: 251 calories, 13g fat (7g saturated fat), 117mg cholesterol, 448mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 14g protein.

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