Want to try out a new oyster recipe? Then, try making the soup that I made recently. Yes, I am talking about the Potato and Oyster Soup Recipe, which is easy to prepare and won’t fail to satiate your taste buds.

Ingredients:

18 oysters

4 cups vegetable or chicken stock

2 cup white wine

1 cup heavy cream

½ cup flour

4 tbsp butter

1 leek

2 shallots sliced

2 large Yukon Gold Potatoes

6 cloves garlic chopped

Method:

To make Potato and Oyster Soup, you first need to sauté 1 shallot and 3 garlic cloves with 2 tbsp butter in a pan. After this, add white wine in it and reduce the flame by 2/3. Then, set it aside for a while.

Now, peel and dice the potatoes in small pieces. Also, slice leeks for this soup. Then, sauté potatoes along with leek and the remaining shallots, garlic and 2 tbsp butter. Once, this is done, add in it the wine reduction and stock and cook on low flame for 15 minutes.

Next step is to blend the mixture with a blender. Then, strain the prepared mixture with a fine strainer and pour back to the pan. After this, add cream and cook on medium heat and season it with salt and pepper according to taste.

Now, wrap shucked oysters in flour and pan fry then in vegetable oil until they are golden brown. Finally, serve the prepared soup in soup bowls with oysters as topping.

Ingredients:

2 cans Clover Leaf Chunk White Tuna, drained

2 Cooked baking potatoes

½ cup chopped green onion and corn kernels

1 cup shredded cheddar cheese sour cream

2 cups mild salsa

Method:

First of all, preheat the oven at 350 degree Fahrenheit. Then, cut the potatoes into 1/2-inch cubes not removing the skin.

Now, stir in the potatoes gently with the tuna, corn, green onion and salsa. Then, scrap the mixture in a 7 x 11-inch casserole.

The next step would be to sprinkle the casserole with the cheese and transferring it to the oven. Now, bake it for about 25 minutes or till the casserole is bubbly and the cheese is melted.

Now, serve the casserole with sour cream and make 4 servings.

Ingredients

• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 stalks celery, finely chopped
• 3 slices bacon
• 2 tablespoons garlic, minced
• 1 cup shredded Cheddar cheese
• 1 cup grated carrot
• 5 cups diced red potatoes
• 3 cups chicken broth
• 1 pound crawfish tails
• 1 quart half-and-half cream
• salt and pepper to taste

Method

Cook the bacon in a large pot over medium-high heat until crisp.

Reduce the heat and add onion, green pepper, red pepper, celery and garlic. Cook and keep stirring until onion is transparent and peppers are soft.

Mix crawfish and cook until the liquid dries up and the crawfish becomes brownish. Then, remove the mixture from the pot and keep aside.

Pour chicken broth in the pot and add potatoes. Add enough water to cover the potatoes if the chicken broth doesn’t cover them. Boil it and cook for 8 to 10minutes till potatoes are soft. Then, add carrots and cook for another 8 minutes.

Reduce the heat and again pour the vegetables and crawfish into the pot. Stir a bit and heat but do not boil.

Season with salt and pepper to taste.

Laddle into bowls and lastly garnish with Cheddar cheese and serve hot.