Cheese Oyster Stew
|Yellow onion||1 Medium, chopped|
|Sweet potato||1 Medium, diced|
|Corn||1⁄2 Cup (8 tbs), cut from 1 large ear (Fresh Or Frozen)|
|Oysters in their own juices||1 Pint, chopped if large|
|Milk/Half and half||2 Cup (32 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Shredded asiago/Shredded parmesan cheese||2 Tablespoon|
In a saucepan, heat butter over medium heat until foamy.
Add onion and potato; cook until soft, 5 to 6 minutes.
Add oyster liqueur with enough water to cover vegetables.
Bring to a boil, reduce heat, cover pan, and simmer until sweet potatoes are tender, about 6 to 8 minutes.
Add corn and oysters and simmer for another 5 to 6 minutes, until the oysters' edges begin to curl.
Pour in milk and add pepper.
Heat through and serve at once, topped with cheese.