New Year's Oyster Stew Recipe
- 1/4 cup butter or margarine
- 3 leeks, white part only, chopped
- 2 potatoes, peeled and diced
- 2 cups water
- 3 chicken bouillon cubes
- 2 cups milk
- 2 cups half-and-half cream
- 1/4 teaspoon cayenne pepper
- 4 cans (16 ounces each) oysters, drained
- Salt and pepper to taste
- Fresh chopped parsley
- 1. In a large soup kettle or Dutch oven, melt butter and saute leeks until tender, about 10 minutes. Add potatoes, water and bouillon cubes; cover and simmer 20 minutes or until potatoes are tender. Allow mixture to cool, then puree in blender or food mill. Return puree to kettle; add all remaining ingredients. Heat slowly to serving temperature. Do not boil. Yield: 12 servings.
1 cup: 251 calories, 13g fat (7g saturated fat), 117mg cholesterol, 448mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 14g protein.
Reviews for New Year's Oyster Stew
"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."
"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."
"My husband loved this recipe. He said it was one of the best soups he ever had!"
"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."