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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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! 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 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. Yield: 12 servings.
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