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Christmas Potato-Oyster Stew (Chowder)
Christmas Potato-Oyster Stew (Chowder)

Christmas Potato-Oyster Stew (Chowder)

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 container (12 oz.) oysters (raw)
1 big red potato, peeled and cubed
3 cups water
1/2 tsp salt
1 onion, chopped
1 stalk celery (not the whole bunch just one stalk)
1/3 cup butter melted
1/4 cup all purpose flour
2 cups half-and-half
1/4 tsp garlic powder
1/4 tsp pepper
2 tsp chopped parsley
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Let's Make It
Drain oysters, reserving liquid. Cut through oysters 6 to 8 times. Set aside. Place potato in a medium saucepan; add water and salt. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain, reserving liquid.
Saute onion and celery in butter in a 3-quart saucepan until tender. Stir in flour and cook 1 minute. Gradually add reserved potato liquid and half-and-half; cook over medium heat, stirring constantly, until the mixture is slightly thickened.
Stir in cubed potato, oysters, reserved oyster liquid, garlic powder, pepper and parsley. Simmer 8 to 10 minutes or until edges of oysters curl. Garnish, if desired.
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