The Yankee Chef: Smokey-Cheesy Oyster 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
TALK TO US
If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us. We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.