Oyster Stew
From: Ladies' Home JournalA rich cream sauce is the base for this oyster, potato, and leek soup. Serve it for dinner with whole grain rolls.
Servings: Makes 8 servings.
Total: 55 mins
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Ingredients
2 cups peeled, diced all-purpose potatoes
3 tablespoons butter or margarine, divided
1 1/2 cups sliced leeks, white part only, rinsed well
1 cup finely chopped onions
1/8 teaspoon dried thyme
1 pint shucked oysters, drained, liquid reserved
2 cups heavy or whipping cream
1 cup milk
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
16 Vermont Common Crackers* or mini-biscuits
Directions
1. Place potatoes in small saucepan with water to cover; bring to boil, reduce heat and simmer until tender, 10 minutes. Drain.
2. Combine 1 tablespoon of the butter, the leeks, onions and thyme in large saucepan and cook, covered, over low heat 15 minutes. Increase heat to medium; add reserved oyster liquid and cook 10 minutes more.
3. Add oysters, cream and cooked potatoes. Heat through just until oysters ruffle at edges, about 7 minutes.Meanwhile, microwave milk in microwaveproof cup on 100 percent power (High), 1 minute, until hot. Add to stew with parsley, salt and pepper; cover and keep warm (do not boil).
4. /B> Heat oven to 350 degrees F. Split crackers in half, spread with remaining butter and place on cookie sheet. Bake 10 minutes or until golden. Serve with stew. Makes 8 servings.
Note
*Vermont Common Crackers are available by mail orderfrom The Vermont Country Store, 802-362-2400.
*Vermont Common Crackers are available by mail orderfrom The Vermont Country Store, 802-362-2400.
Nutrition Facts
Calories 440, Total Fat 31 g, Saturated Fat 18 g, Cholesterol 132 mg, Sodium 416 mg, Carbohydrate 32 g, Protein 10 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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