Saturday, May 26, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Oyster and Corn Stew

1 1/2 sticks butter

1 large onion, minced

1 clove garlic, minced

1 rib celery, minced

1 leek, cleaned,

sliced, and


4 ears fresh corn,

kernels removed

3 tablespoons flour

4 1/2 cups milk

1/2 cup cream

1 teaspoon salt

Freshly ground black pepper

5 cups oysters with liquor

1/4 cup parsley, chopped

Cook's note: We changed 5 pints of oysters to 5 cups and found this was plenty.

Melt butter, add onion and garlic, and cook until translucent, 4 minutes. Add celery, leek, corn kernels, and flour. Cook, stirring often, 5 minutes. Add milk, cream, and seasonings. Bring to a simmer and cook 5 minutes. Add oysters and liquor and cook 4 minutes. Mix in chopped parsley and serve at once.

Yield: 8 to 12 servings

Source: Grace the Table

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2018 Toledo Blade

To Top

Fetching stories…