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Smoked Oyster Stew

Scott VanBalkom

For Lunch ( Fish and Seafood, Soups )


Published on

20 minutes to prepare and 10 minutes to cook

Serves 2-3


Its like a chowder if you could do it on the bbq


3 -4 small red potatoes or 3 -4 small yukon gold potatoes
1/2 med onion, chopped,
1/2 cup chopped celery
1 tablespoon butter
4 -6 slices bacon, cooked crisp and crumbled or torn
1 cup half-and-half
1 cup milk
2 cups seafood stock (fish stock works)
1 tsp minced garlic
fresh coarse ground black pepper, to taste
1 (3 3/4 ounce) can petite smoked oysters,


Cut up unpeeled potatoes into bite-sized cubes and boil in stock til tender in small saucepan. Once stock starts to boil, will only take about 4 minutes.Check them with a knife for tenderness.

*While potatoes are boiling, saute chopped onions and celery in butter til tender.
Add half and half, milk, garlic powder, pepper, oysters and cooked onions with the butter and juices.
Heat over LOW heat til heated through.
Stirring gently ocaisionally.

*I just use dump the oysters in usually, but was told some people like healthy?!! Just adds flavor anyways! If your stew is too oily on top, just skim off with a spoon, or don't worry about it! The crackers will absorb that! ;).
Garnish heavily, each bowl with bacon.
Sweet Peppers add a nice touch to this too!!


Serve with oyster crackers or saltines.

Some like a little hot sauce served with on the side, too.


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