Oyster Stew

Ingredients

• 2 tablespoons butter 
• 1 tablespoon canola oil 
• 1 medium carrots diced
• 2 rib celery chopped
• 8  bacon strips crumbled cooked
• 4 servings chives fresh chopped
• 1 small onion chopped
• 12 ounce dozens oysters fresh undrained
• 0.5 teaspoon pepper freshly ground
• 2  plum tomatoes chopped
• 4 servings try build-a-meal 
• 1.5 teaspoons salt 
• 4 cups whipping cream 
• 0.5 cup white wine 
• 2 medium yukon gold potatoes cut into 1-inch cubes

Equipment

• dutch oven

Directions

1. Drain oysters, reserving liquor (liquid from oyster container); set aside.Melt butter in canola oil in a Dutch oven over medium heat; add onion, carrot, and celery, and saut 5 minutes or until tender.
2. Add white wine and reserved oyster liquor; simmer 5 minutes, or until reduced by half. Stir in whipping cream, cubed potatoes, salt, and pepper; simmer 15 minutes or until cream is slightly thickened and potatoes are tender.
3. Add oysters, and cook 3 minutes or just until edges begin to curl; stir in tomatoes.
4. Remove from heat, and serve; sprinkle each serving evenly with crumbled bacon and chives.