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!