- 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
- 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.
Reviews forNew 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."