Jeri’s Oyster Stew
A rich, satisfying soup that tastes best on a cold, damp night. Don’t skimp on the oysters.
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Texturecreamy, rich, savory
Type of Dishhot soup
- 1 quart shucked oysters and their liquor
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne
- 1 cup cream or evaporated milk, or more to taste
- 3 tablespoons butter, cut into pieces, plus butter pats for garnish
- Soda crackers
- Tabasco sauce
Pour the oysters, including all of the liquid, into a large soup pot, and add about 2 cups pure spring water.
Season with salt, black pepper, and cayenne. Bring nearly to a boil and decrease the heat to a simmer. Cook until the oyster gills curl, about 3 minutes.
Add the cream and cook over medium heat until hot, but do not allow to boil. Stir in the butter.
Serve in a soup bowl with an extra pat of butter on top. Have lots of soda crackers and Tabasco sauce on the table.
2007 Robb Walsh