oyster-stew

Oyster Stew

3 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
robyn
Recipe by  robyn

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

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Ingredients

Adjust Servings

Original recipe yields 5 cups

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 (3)

Rate This Recipe
manglanifamily
17

manglanifamily

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

healthycook

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

Clarabell

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.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 325 cal
  • 16%
  • Fat
  • 9.4 g
  • 14%
  • Carbs
  • 48.1 g
  • 16%
  • Protein
  • 13.4 g
  • 27%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 1038 mg
  • 42%

Based on a 2,000 calorie diet

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Oyster Stew Christmas Eve Recipe

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