New Year's Oyster Stew Recipe
New Year's Oyster Stew Recipe photo by Taste of Home

New Year's Oyster Stew Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 12 servings


  • 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


  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. 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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Reviewed Dec. 24, 2014

"I have been making Oyster Stew for over 30 years, but although I have tried everything, this recipe does not impress me in the least. All the stews I have made do not have a measured amount of milk at all, I just always use a nearly a whole gallon of whole milk most of the time because I love it so much and I never insult the oysters with "taters", but I always compliment them with lots of egg dumplings. First I use a whole stick of butter and saute a half of a sweet onion with a pinch of cilantro or parsley (fresh and chopped finely) saute for 5 minutes, then add the milk. I add 3 cans of oysters, but I cut them in the can 3 ways to get more in there to swim in the milk and heat on on medium-low for 45 minutes till the milk gets to 160 plus degrees. Then I drop in egg dumplings made with 3 eggs and flour and a little salt and pepper, Takes about 15 minutes to cook dumplings or so. Just don't want the oysters to be lonely. My brother was an non-schooled chef for 47 years and he always puts this "secret" ingredient. "4 ounces of White Chablis" as the finishing touch , Don't forget to season to taste with salt and plenty of pepper too. I have yet to use real cream yet, but I am the only one who likes it left in the family."

Reviewed Dec. 24, 2014

"I don't understand how you get 12 servings out of 6 cups liquid, some which has to boil off cooking the potatoes. Twelve 4oz servings need 48oz of total liquid in the final product. Sounds like a great recipe, but I need to figure out how to have more than 3 tablespoons per person for a serving."

Reviewed Nov. 26, 2013

"My husband loved this recipe. He said it was one of the best soups he ever had!"

Reviewed Dec. 5, 2012

"I normally make a very plain oyster stew using only oysters, butter and milk/cream. I was looking for somethig a little different and more flavorful. This was the perfect recipe. I followed the recipe exactly and my oyster stew turned out wonderful! My family really enjoyed it. Will be serving it again at our Christmas gathering."

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