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New Year's Oyster Stew

 New Year's Oyster Stew
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
12 ServingsPrep: 15 min. Cook: 30 min.


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.