Marshall's Dreamy Oyster Stew

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ezfromwi 0

"This recipe was originally a higher-fat recipe. But with age and ailments comes restraint and tradeoffs. To try the original recipe, use butter instead of extra-virgin olive oil and whole milk instead of skim. I am not much of a celery fan, especially in mild-flavored foods, but if you like celery, add small diced celery to taste along with the onion, garlic and potato. Serve with crackers of choice. I personally don't use crackers. I feel they detract from enjoying the mild desired flavor and creamy dreaminess."

Ingredients 35 m {{adjustedServings}} servings 553 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a saucepan over medium heat. Add potato, onion, and garlic to the hot oil, reduce heat to medium-low, and bring the mixture to a simmer. Place a lid on the saucepan and cook the mixture at a simmer, stirring occasionally, until the onion and potato soften, 5 to 7 minutes.
  2. Season the potato mixture with salt and black pepper.
  3. Stir flour into the mixture to make a roux. Increase heat to medium and stir the mixture constantly to cook the flour, 3 to 4 minutes.
  4. Pour reserved oyster liquid into the potato mixture. Increase heat to medium-high.
  5. Slowly stream skim milk into the saucepan while stirring continually; cook and stir until the mixture begins to thicken and bubble, 5 to 7 minutes. Season again with salt and black pepper as needed.
  6. Reduce heat to medium-low. Add oysters to the saucepan; continue to cook and stir until the mixture is thick and the oysters are just cooked through, about 3 minutes.
  7. Turn off the heat and continue to stir until you are sure soup will not boil after covered. Cover and let stand 10 minutes for the flavors to blend.
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