Loaded Potato Oyster Stew

loaded potato oyster stew

Well the weather out there is frightful . . . but this oyster stew’s delightful! This really is one of the best – all time – feel good – yummy – comfort foods. It will warm you up and soothe you with the rich delicious creaminess – and it has cheese and bacon. So, what more could you ask for in a cold weather stew?

If you don’t like oysters – you can even simply add more potatoes or substitute a can of clams instead.  As long as you don’t forget the cheese and bacon – you really can’t go wrong.

loaded potato oyster stew

Loaded Potato Oyster Stew:

Loaded Potato Oyster Stew
 
Prep time
Cook time
Total time
 
This really is one of the best - all time - feel good - yummy - comfort foods. It will warm you up and soothe you with the rich delicious creaminess - and it has cheese and bacon. So, what more could you ask for in a cold weather stew?
Author:
Recipe type: Soup
Ingredients
  • 1-2 dozen shucked oysters or 1-2 cans of oysters according to your preference
  • 10-15 large red potatoes (washed & chopped into 1 inch cubes)
  • 4 Tbs. butter
  • 1 whole chopped onion
  • 1 can Carnation milk
  • 4 cups milk + ½ gallon (whole or 2%)
  • Salt & Pepper to taste
  • Corn starch for thickening (1-2 Tbs.)
  • *Garnish: shredded cheddar cheese, chopped chives, crumbled bacon
Instructions
  1. Wash and chop 10 large red potatoes about an inch cubed- boil in a large pot of water until just soft.
  2. Drain potatoes, set aside about 2 cups- and add the rest back to the pot with 2 tbs. butter.
  3. Salt and pepper potatoes.
  4. Add 1 can of milk and simmer for 5 minutes.
  5. Add 4 cups milk- whole or 2% with another 2 tbs. butter.
  6. Add 1 whole chopped onion.
  7. Salt and pepper to taste.
  8. Add as much milk as required to fit the amount of servings you need. I made a full large pot (pictured above) and used about ½ gallon of milk, plus the can of Carnation. Simmer slowly until stew begins to thicken.
  9. Scoop a ladle full of hot milk into a cup and mix in 2- 3 tbs. of flour or corn starch until lumps dissipate. Add to pot to help thicken the stew. Cook for 15 minutes.
  10. Be sure to keep the stew stirred so the milk doesn't stick and burn on the bottom of the pot. Add reserved potatoes back into stew.
  11. Add oysters and juice of oysters (partial juice if using canned oysters). Salt and pepper to taste. Simmer for about 10 minutes before serving.
  12. *Garnish if desired: add shredded cheese on top, fresh chives, crumbled bacon for "loaded" potato and oyster stew.