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New Year’s Oyster Stew

Total Time

Prep: 15 min. Cook: 30 min.

Makes

12 servings (3 quarts)

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
New Year's Oyster Stew Recipe photo by Taste of Home

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

  1. 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.
  2. 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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