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Oyster Stew

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Robyn Dye

This is a great stew for a cold and wintry night. It will warm you up inside.

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Nutrition

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  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 960 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. Stir in the evaporated milk and butter; cook and stir until the butter melts completely. Season with salt and pepper to serve.
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Reviews

manglanifamily
17
10/18/2008

I really liked this recipe i just tried in my kitchen it makes me feel nice and warm and my throat feels better as well. This stew is best for a cold windy day in Massachusetts! THIS IS "D bEST"

healthycook
6
3/28/2011

Great on a cold rainy day. I made a few changes--just a few carrots, chicken boullion, added a little sherry, 1 shallot for onion. No extra salt or pepper due to salt in bullion cubes. Came out perfect!

Clarabell
6
11/18/2010

Great basic recipe. We liked the lower fat content using the evaporated milk. Added a touch of worchester sauce and an extra can of evap milk because I had a can that was about read to expire. Husband added a drop of hot sauce but he likes things spicer. I will make again.