Creamy Oyster and Potato Seafood Stew 

Fresh oysters bring their delicate brininess to this seafood stew, nestled among tender potatoes and softened vegetables in a gently warmed milk broth. A quiet simmer keeps the texture silky and the oysters tender.

Ingredients :

• 4 tbsp butter
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 2 medium yellow or russet potatoes, peeled and cut into 1/2-inch cubes
• 1 quart whole milk or half-and-half
• 1 pint fresh oysters, shucked, with their liquid
• Salt and freshly ground black pepper, to taste
• 1/4 tsp cayenne pepper, optional
• 2 tbsp fresh parsley, chopped
• Crackers or crusty bread, for serving

How to Make It:

1. Soften the Aromatics
Melt the butter in a large pot over medium heat. Add the onion and celery, cooking for about 5 minutes until tender but not browned.

2. Add Garlic and Potatoes
Stir in the garlic and cook briefly until fragrant. Add the diced potatoes and turn them through the buttery vegetables.

3. Simmer Until Tender
Gradually pour in the milk or half-and-half, stirring as you go. Cover and simmer gently over medium-low heat for 10 to 12 minutes, stirring occasionally, until the potatoes are fork-tender; do not boil.

4. Poach the Oysters
Add the oysters with their liquid, then season with salt, pepper, and cayenne if desired. Simmer softly for 3 to 4 minutes, just until the oyster edges begin to curl.

5. Finish the Stew
Take the pot off the heat and stir in the parsley. Adjust the seasoning and serve warm with crackers or crusty bread.

Prep Time: 15 min . Cook Time: 25 min . Total Time: 40 min . Servings: 4
Approx. 420 Calories | 18g Protein per serving