Oyster Stew

My recipe is wholly inspired by Chef Bobby Huber, a very popular chef in my region who has unfortunately passed. I only really remember eating oyster stew from cans previously, so experiencing his for the first time was a real eye opener. Afterwards I would order it whenever I saw it on a menu, but always compared it to Bobby’s.

I don’t serve mine with mashed potatoes as his was, but don’t let that stop you from adding them!

Ingredients:

• 1 tbsp Butter

• 1 tsp Shallots, chopped

• 1 cup Corn (fresh or frozen)

• 1/2 cup Celery, finely chopped

• 1/8 tsp hot sauce (I use Speedy’s whenever I get a chance)

• 8 strips Bacon, chopped

• 1 cup Chicken Stock

• A couple splashes of White Vermouth

• 1/2 to 1 tsp of Salt

• 2 cups Heavy Cream

• 1 tbsp fresh chives or green onions, chopped

• 1/2 tbsp of Celery Leaves, chopped (optional)

• 24 large oysters, shucked; with liquor

Directions

Add the butter, shallots, celery, hot sauce, and bacon and cook med-high till the corn starts to pop.

Immediately add the chicken stock, vermouth, and salt; let mixture reduce by half.

Add cream and chives (or green onions) and bring to boil for approximately 1 minute.

Add oysters and reserved liquor, let it boil for another minute then remove from heat. Serve when ready!

Recently took my brother-in-law to Public House in Norfolk for lunch. Of course, we had to have the Bacon Wrapped Tater Tots to start. Our entrées were the Public House Burger and Oyster Stew. The Oyster Stew was different than any I’ve had before, but it was delicious. I’m excited about having Shelby try it; if you’re in the area make sure you swing and buy a bowl.