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Corn and Oyster Stew


2 cup oysters (with liquor)
1/4 cup butter
1 cup light cream
3 cup milk
1/2 tsp paprika
salt and freshly ground pepper to taste
1 can corn

Cook oysters in butter and oyster liquor until the edges curl. Add cream, milk and corn (including any corn liquid) and bring to a boil. Season with salt, pepper and paprika and serve immediately.

Serves six as an appetizer (it's too rich to serve any other way).




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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