Sunday, April 19, 2015
Current Weather
Loading Current Weather....
Published: Tuesday, 12/7/2004

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

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.