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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

chopped

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



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