Made with 1 pint fresh Chesapeake Bay oysters for New Year's Eve, and served with Rich Bread Machine Dinner Rolls. 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.
I found this quite delicious! I had one 7 oz. can of oysters, so I adjusted accordingly. I used the juice from them, to add more flavor to the broth, and I skipped the cayenne. Thanks for posting, it is a nice change from the usual milk, cream, butter and oysters. Made for Everyday is a Holiday, 2012
This did not really appeal to me, but everyone else really loved it. The canned oysters just seemed to have an off-putting flavor, and there were just so many of them in the stew... four 16oz cans may be a bit of an overkill. I also felt like some additional chopped potatoes or vegetables would have made the dish much better. The dish as is could appeal to a lot of people though- especially anyone who likes clam chowder, which this stew resembles. Thanks for sharing.