Maryland Oyster Stew
Author: by Chef Justin Moore
- 1 tbsp Butter
- 6 strips Bacon
- 1 Onion finely diced
- 3 Carrots peeled and finely diced
- 2 cups Yellow Wax potato chopped
- 2 cloves Fresh garlic
- 1 cup Dry white wine 9such as Sauvignon Blanc)
- 1 quart Vegetable stock
- 1 pint Cream
- 1 tbsp Fresh thyme
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Paprika
- 2 tsp Lemon zest
- 2 tbsp Parsley
- 1 dozen Maryland oysters Fresh or canned plus liquor
- 1/4 cup cornstarch combine cornstarch and water to make a slurry
- 1/4 cup water
- Over medium low heat cook bacon in a pan til lightly crisp do not burn and drain off 80% of the fat.
- Remove the bacon and add the butter to the pan.
- Once the butter is melted add onion, carrot, celery, bell pepper, and potatoes. Cook on low heat until the onions begin to soften.
- Add fresh minced garlic and cooked bacon.
- Add white wine and deglaze the pan. Use a spoon to scrape brown bits off the bottom and continue to cook until reduced by 2/3.
- Add vegetable stock (You can also substitute with water, chicken stock, and/or fish stock).
- Add cream.
- Add all the spices and bring mixture to a low simmer for 20 minutes.
- Add the cornstarch slurry and cook another 2 minutes. (If the soup is too thick add water or vegetable stock until it reaches desired consistency)
- Finally add the oysters and liquor and continue to cook another 5 minutes on a low simmer.
- Add salt to taste (Oysters differ in salt content depending on source salinity levels so you may want to adjust here).
- Garnish with a fresh squeeze of lemon and/or Maryland Oyster Dressing and enjoy!