The Yankee Chef: Smokey-Cheesy Oyster Bisque

Not a true bisque, not a true chowder and yet, not a true stew. But it does have all the taste and consistency of all three. The smokiness of both the Cheddar and oysters makes this summertime treat perfectly balanced without the addition of additional salt and pepper. For those who like a little heat in the heat, add a pinch or two or red pepper flakes before pulsing. Otherwise, enjoy this simple, inexpensive yet classy presentation of what we New Englander's are known for.....Chowder! Or is it Stew? Or Bisque?

1 large potato, peeled and cubed

2 tablespoons butter or margarine

1 teaspoon minced garlic in oil

1/4 cup diced onion

1 cup light cream

4 ounces sharp Cheddar cheese, shredded or diced

1 (8-ounce ) can smoked oysters, drained

Boil potatoes, covered, with 2 inches of water, on high, until soft, about 15-20 minutes. Meanwhile, over medium heat, melt butter in small skillet. Add garlic and onions and cook until onions are softened, stirring often. When potatoes are done, carefully transfer to the bowl of a food processor or blender along with the onion/garlic mixture and light cream. Pulse until smooth, about 10-15 seconds on high. Replace back into same pot as you cooked the potatoes, along with the Cheddar cheese. Scald over low heat until thickened slightly, about 8 minutes. Add the oysters and continue scalding for another 2-3 minutes, stirring frequently, or until oysters are heated through. Remove and serve.

Enough for 2 servings


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