Petite Smoked Oyster Stew W Bacon Potatoes and Onions
Dive into the cozy, briny flavors of this Petite Smoked Oyster Stew with Bacon, Potatoes, and Onions—an elevated comfort food perfect for seafood lovers. This creamy, hearty stew combines the bold smokiness of canned oysters with crispy diced bacon, tender russet potatoes, and caramelized onions, all simmered in a rich blend of chicken or seafood stock, heavy cream, and fragrant thyme. The dish is thickened with a buttery roux for a velvety texture, while a touch of fresh parsley adds a pop of color and freshness. Perfect as a warming dinner on a cold evening, this one-pot recipe is both easy to prepare and deeply satisfying. Serve it alongside crusty artisan bread or classic oyster crackers for an indulgent, flavorful meal.
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Recipe Information
Ingredients
- 2 cans Smoked oysters (canned, drained)
- 4 slices Thick-cut bacon, diced
- 2 medium Russet potatoes, peeled and diced
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 3 cups Chicken or seafood stock
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 Bay leaves
- 0.5 teaspoons Kosher salt
- 0.25 teaspoons Freshly ground black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon pieces with a slotted spoon and set aside on a plate lined with paper towels. Leave the rendered bacon fat in the pot.
Add the diced potatoes to the pot and sauté in the bacon fat for 5 minutes, stirring occasionally, until lightly golden. Remove the potatoes and set aside with the bacon.
Next, add the butter to the same pot. Once melted, stir in the chopped onion and cook over medium heat, stirring often, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onion and garlic, stirring well to coat. Cook for 2 minutes, stirring continuously to remove the raw flour taste.
Gradually pour in the chicken or seafood stock while stirring, ensuring there are no lumps. Add the heavy cream, thyme leaves, bay leaves, salt, and pepper. Stir to combine.
Return the sautéed potatoes to the pot. Bring the mixture to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally, until the potatoes are tender.
Add the smoked oysters (whole or chopped, depending on preference) and the reserved cooked bacon to the pot. Stir to combine and simmer for an additional 5 minutes to warm through and meld the flavors.
Taste and adjust seasoning with additional salt and pepper if necessary.
Remove the bay leaves and ladle the stew into bowls. If desired, garnish with chopped parsley for a fresh finish.
Serve warm with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.8 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
