Recipe by Annacia
This was in Taste of Home and while the contributor's name wasn't given she said: "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!"
Top Review by KateL
Made with 1 pint fresh Chesapeake Bay oysters for New Year's Eve, and served with Recipe#49765. DH and I had different takes on this recipe. DH, a true oyster stew lover, said the potato-leek soup base was too thick, that it took away from the luscious oysters. He said the butter should float at the top. I, an oyster stew avoider, loved the richness of the potato-leek soup base, and ate at least half of the oysters. We both agreed that we would never use canned oysters if we had excellent fresh oysters available to us. We ate all of the oysters and were full (especially with 2 dinner rolls), but had about 5 cups of cream of potato-leek soup left. For that we plan to add diced ham and green beans, and sprinkle cooked bacon bits on top. Made for Please Review My Recipe tag game.
- 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
- 1⁄4 teaspoon cayenne pepper
- salt and pepper, to taste
- minced fresh parsley, for garnish
Directions See How It's Made
- 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. Yield: 12 servings.