Oyster And Potato Soup Recipes

Steps:

• Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
• Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
• Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

Steps:

• In a Dutch oven, saute leeks in butter for 10 minutes or until tender. Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender. Cool., Transfer to a blender. Cover and process until blended. Return to the pan; stir in the milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated through (do not boil). Garnish with parsley.

Steps:

• Spread bacon in a soup pan and place over medium heat. Cook until browned and its fat has rendered. Drain. Discard all but 1 tablespoon of fat and put pan back on the heat. Scrape the onion and celery into the pan and saute until softened. Drop in the potatoes. Add enough water to cover, about 3 cups. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 minutes.
• Take the pan off the heat and, using a masher, lightly crush the potatoes to thicken the chowder. Add the oysters and oyster liquor and season to taste with salt and cayenne pepper. Simmer until the oysters curl, about 5 minutes.
• Pour in the milk (use 2/3 cup if you prefer it less rich), bring to a boil, then shut off the heat. Crumble in the bacon and stir in the parsley.

Steps:

• Dice and mince the ingredients as noted above.
• Combine all of the ingredients except the green onion into your crock pot.
• Put on low heat.
• Cook for 6 to 8 hours, stirring at the 3 hour mark and the 5 hour mark. You do not want to handle it too much so that you do not make the oysters degrade any more than they will in the cooking process.
• If you wish to thicken the soup, you may use a bit of mashed potato flakes or a cornstarch slurry until it reaches the desired consistency. This will need to be cooked an hour longer to ensure complete melding and thickening.
• Dish up, garnish with a pinch of the sliced green onions and serve hot.

Steps:

• In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
• Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
• Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*
• Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
• Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• 1. Wash and chop potatoes into desired bite size, cover with water in pot, boil on high until rolling boil then reduce heat. Cook 12-15 min or until tender.
• 2. Chop onion/celery and saute in a little butter until clear and tender.
• 3. After potatoes are done, drain and add sauteed onions/celery to pot and add rest of the butter
• 4. add milk (If you like lots of good tastiness add some cream too) and other seasonings to taste (the taste will be stronger the longer you wait before adding the oysters and serving).
• 5. Add oyster liqour, but NOT oysters.
• 6. Keep stirring, this is your stew and the longer it stews the better it tastes. If you are serving sooner, keep stirring so it will not settle. If you are serving later (up to 24 hrs.) put stew in fridge.
• 7. When ready to serve: heat up stew if it's cold, add oysters, and wait until oysters are soft and cooked to serve.
• 8. Optional toppings to add after stew is in individual bowls: grated cheddar, oyster crackers, crushed up potato chips, more seasoning, or whatever you think tastes good.