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Oyster Stew.jpg

Oyster Stew

November 20, 2019

My recipe is wholly inspired by Chef Bobby Huber, a very popular chef in my region who has unfortunately passed. I only really remember eating oyster stew from cans previously, so experiencing his for the first time was a real eye opener. Afterwards I would order it whenever I saw it on a menu, but always compared it to Bobby’s.

I don’t serve mine with mashed potatoes as his was, but don’t let that stop you from adding them!

Ingredients:

  • 1 tbsp Butter

  • 1 tsp Shallots, chopped

  • 1 cup Corn (fresh or frozen)

  • 1/2 cup Celery, finely chopped

  • 1/8 tsp hot sauce (I use Speedy’s whenever I get a chance)

  • 8 strips Bacon, chopped

  • 1 cup Chicken Stock

  • A couple splashes of White Vermouth

  • 1/2 to 1 tsp of Salt

  • 2 cups Heavy Cream

  • 1 tbsp fresh chives or green onions, chopped

  • 1/2 tbsp of Celery Leaves, chopped (optional)

  • 24 large oysters, shucked; with liquor

Directions

Add the butter, shallots, celery, hot sauce, and bacon and cook med-high till the corn starts to pop.

Immediately add the chicken stock, vermouth, and salt; let mixture reduce by half.

Add cream and chives (or green onions) and bring to boil for approximately 1 minute.

Add oysters and reserved liquor, let it boil for another minute then remove from heat. Serve when ready!

In recipe Tags oyster stew, seafood, soup, recipe, Bobby Huber, oysters
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