What’s that smell? It’s oyster stew brewin’ on the stove. During the holidays my mom would often have a pot of her oyster stew on the stove. Christmas Eve and New Year’s Eve it was a must have!
3 medium leeks, chopped ( white portion only)
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 (16 ounce) cans oysters, drained, 64 ounces total
pinch of cayenne
salt and pepper, to taste
minced fresh parsley, for garnish
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.