Creamy Oyster Stew
Classic chowder with oysters, broth, and cream is not only a New Years’ tradition and warm comfort food in the chilly depths of winter, it is packed with sugar-stabilizing nutrients! Oysters contain lots of B vitamins, chromium, and zinc, all of which are beneficial for healthy blood sugars. A homemade broth adds the amino acid L-glutamine, necessary for your liver to convert excess sugars to storage, then release them again when your energy slumps.
Additionally, the cream controls your uptake of sugars into your bloodstream, creating an even burn, instead of rocketing and plummeting blood sugars. Our recipe uses cassava root (also known as yucca) in place of flour or potatoes to give it body, cutting the glycemic index to half of what a conventional recipe ontains.
You can’t go wrong with this easy, nutrient-dense recipe. It’s even budget-friendly!
1/2 cup butter
1 onion, chopped
2 cloves garlic, minced
1/2 lb. cassava/yucca root*
3 cups bone broth
2 cans (8 oz.) oysters
1 cup cream (may use coconut cream if dairy intolerant)
2 Tb. red wine vinegar
salt and pepper to taste
dash of red pepper flakes, optional
In a heavy-bottomed pot, sautee onion and garlic in butter until translucent. Meanwhile, pare the skin from the cassava and cut into 1″ cubes. Add the cassava and broth to the pot. Simmer 15-20 minutes, until cassava is very soft. With an immersion blender, blend until smooth. Add remaining ingredients and heat through.
*found with specialty produce at the grocery store – usually with a waxed coating to keep it fresh. Generally imported from South America.
Find more recipes to support healthy blood sugars here.