Oyster Stew
- Number of Servings: 12
Ingredients
3 Medium leeks (white portion only, chopped)1/4 cup butter2 medium potatoes peeled and diced2 cups hot water3 chicken bouillon cubes2 cups milk2 cups half and half cream4 cans oysters (64oz total)1/4 teaspoon cayenne peppersalt and pepper to tasteparsley garnish
In a Dutch Oven, saute leeks in butter for 10 minutes or until tender. Add the potatoes, water, bouillon, cover and simmer 20 minutes until potatoes are tender. Cool.
Transfer to a blender, cover and process until blended. Return to pan, stir in milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated, do not boil. Garnish with parsley. 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MARCUSWARD.
Transfer to a blender, cover and process until blended. Return to pan, stir in milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated, do not boil. Garnish with parsley. 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MARCUSWARD.
Nutritional Info Amount Per Serving
- Calories: 269.7
- Total Fat: 12.7 g
- Cholesterol: 85.9 mg
- Sodium: 499.2 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.2 g
- Protein: 14.4 g
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