Christmas Oyster Stew

Oysters were plentiful on our shores and have been used in stuffing since the Puritan era.

COOK TIME
45

minutes

1 pound large chestnuts in shells (you can also buy jarred chestnuts that are pre-peeled and cooked)
1 slice bacon, diced
1/2 small onion, peeled and minced
1 celery rib, thinly sliced
1 cup diced, white potato
1 cup diced, sweet potato
1 tablespoon dried chives
3 cups vegetable broth
1 pint(about 16 ounces) raw oysters, drained
3 ounces small shrimp, drained
1 cup light cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme

1 Place chestnuts in a large bowl and cover with boiling water for 30 minutes.
2 Remove from water and carefully slit the bottom of each with an 'x' on the rounded bottom of each chestnut. Place on a large, microwave safe dish and cover with a wet paper towel.
3 Heat, on high, for 2 minutes.
4 Remove to let cool to room temperature before peeling and chopping.
5 Meanwhile, in a large saucepan, add the bacon and cook over medium heat until almost crispy.
6 Add the chopped chestnuts, onion and celery and continue cooking with the bacon until celery is crisp tender, about another 3-4 minutes.
7 Add the potatoes, chives and vegetable broth.
8 Bring to a boil, reduce heat to medium-low and simmer until the potatoes are fork tender without falling apart, about 6-7 minutes.
9 Add the oysters and shrimp, cooking another 4-5 minutes or until the edges of the oysters start to curl.
10 Add the cream, salt, pepper and thyme.
11 Stir and serve immediately.

Ingredients