Cheesy Curry Oyster Stew
A bold, creamy stew combining tender oysters, warm curry spices, and rich smoked cheddar for a savoury twist on a classic.
Preparation time
15 minutes
Cooking time
20 minutes
Yield
4 – 6 servings
Nutritional information
Per serving
Energy:
283 Calories
Protein:
18 g
Carbohydrate:
14 g
Fat:
18 g
Fibre:
1.6 g
Sodium:
430 mg
Top 5 Nutrients
(% DV*)
Calcium:
29 % / 371 mg
Vitamin B12:
427 %
Zinc:
416 %
Selenium:
63%
Niacin:
51 %
*percentage of daily value
Ingredients
- 1 tbsp (15 ml) butter
- 2 French shallots chopped
- 2 cloves garlic chopped
- 2 1/2 cups (625 ml) butternut squash diced
- 1 tsp (5 ml) curry paste or powder
- 2 cups (500 ml) vegetable broth no salt added
- 4 cups (1 L) chard coarsely chopped
- 48 fresh oysters shucked, with their juice
- 2 cups (500 ml) Canadian Smoked Cheddar grated
- 1 tbsp (15 ml) cornstarch
- Freshly ground pepper
Preparation
- In a large saucepan, melt butter on medium-high heat. Cook shallots and garlic for 2 min.
- Add squash and curry paste; cook 2 more min.
- Pour broth into saucepan and bring to a boil. Simmer, covered, for 5–7 min or until squash begins to soften.
- Add chard and stir; cook for 2–3 min.
- Add oysters and cook 3 more min.
- Mix cheese with cornstarch. Sprinkle over mixture in saucepan while stirring. Let cheese melt and sauce thicken. Add a little cornstarch mixed with cold water if sauce is not thick enough, as the quantity of oyster juice may vary.
- Season with pepper, top with more cheese, if desired, and serve.
Cooking tip: When shucking oysters, hold the curved side of the shell down to retain all the juice, which will add delicious flavour to the sauce.
Cheese alternatives: Canadian Provolone, Gouda, Aged Cheddar.
For more great recipes, visit Dairy Farmers of Canada
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