Oyster stew is quite popular along the coast of Ireland, where oysters are served to celebrate many festivals. Immigrants brought the recipe with them to the Atlantic and Gulf coasts of the U.S. —Christa Scott, Santa Fe, New Mexico
New Year’s Oyster Stew
New Year's Oyster Stew
Prep Time
15 min
Cook Time
40 min
Yield
12 servings (3 quarts)
Ingredients
- 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
Directions
- 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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