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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
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    12 servings (3 quarts)


  • 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


  • 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.
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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  • Christine
    Nov 11, 2018

    I love this recipe and have made this several times. The ingredients are pricey but its usually made on a special occasion and worth it!

  • AnnMallory
    Nov 9, 2018

    I come from a long line of "peasants", and our recipe for Oyster Stew is very simple. A gallon of milk, 2 sticks of REAL butter (not margarine), and at least 2 pounds of fresh oysters (from the fish market at your grocer's). Do not use canned oysters - they're not the same at all. Put the milk and butter in a large pot and let the milk get very warm (not boiling). Stir often so the milk doesn't scorch on the bottom of the pot. Slide the oysters in and let them cook until they "curl". You'll know when they "curl" because that's exactly what they do. Add salt and lots of pepper. Dish it up in big bowls with oyster crackers. So good. So simple. A very, very old family recipe. We all love it for it's simplicity.

  • Pat
    Nov 9, 2018

    I am confused about the amount of people this recipe would serve also. I have made Oyster Stew also for many years and I would never ever think to use canned oysters. Fresh is best and I am sure that even in the western parts of the US they have the availability of fresh oysters. Don’t try to give this recipe to anyone who lives in the Gulf Coadt area of the country. Does not sound good. Sorry

  • rs32858
    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.

  • SallyMeiresonne
    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.

  • loribailey28
    Nov 26, 2013

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

  • simplygrreat
    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.

  • Byoohul
    Nov 9, 2012

    No comment left

  • Angelof Heaven
    Apr 23, 2010

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  • toddbobb
    Dec 17, 2009

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