Potato Oyster Stew
A pure and simple buttery cream of potato and oyster soup.
1 can premium oysters, reserve liquid
1 red potato, diced
3 cups water
1/2 teaspoon salt
1 onion, chopped
1 celery rib, chopped
1/3 cup butter
1/4 cup all-purpose flour
2 cups half-and-half (light cream)
1/4 teaspoon white pepper
2 teaspoons chopped flat-leaf parsley
- Chop oysters into small pieces. Peel and dice medium-sized red potato, place in a saucepan with water and salt. Bring to a boil, cover, reduce the heat, and simmer for 20 minutes, or until tender. Drain, reserving the liquid.
- In a large kettle sauté chopped onion and chopped celery stalk in butter until tender. Stir in flour and cook 1 minute stirring constantly. Gradually add all the reserved liquids and half-and-half. Cook over medium heat, stirring constantly, until the mixture thickens. Stir in the cooked potato, oysters, garlic powder, pepper, and parsley. Simmer 8 to 10 minutes.
Makes 4 to 6 servings.