pauls-oyster-stew

Paul's Oyster Stew

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  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 d 1 h 30 m
P. Filipek
Recipe by  P. Filipek

“This rich, old-fashioned oyster stew is shared in memory of my mother, Ramona M. Filipek (1928 to 2006). It is a Christmas family favorite, but good anytime. Serve hot with oyster crackers. Leftovers can be frozen.”

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Ingredients

Adjust Servings

Original recipe yields 2 gallons

Directions

  1. Melt butter in a 10-quart stockpot over medium-high heat. Cook and stir celery, fresh onion, dried onion, black pepper, and celery salt in melted butter until celery and onion are tender, 7 to 10 minutes.
  2. Reduce heat to low. Sprinkle flour over celery and onions; stir gently until flour becomes a smooth paste. Add the cream of celery soup; stir gently. Pour 1% milk, condensed milk, and liquid from the oysters into the mixture; stir. Gently fold oysters into the soup.
  3. Increase heat to medium. Cook mixture at a simmer, stirring occasionally, for 1 hour. Remove from heat and allow to cool slightly, about 10 minutes.
  4. Refrigerate soup for 24 to 48 hours before reheating gently to serve.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 354 cal
  • 18%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 40.7 g
  • 13%
  • Protein
  • 20.1 g
  • 40%
  • Cholesterol
  • 94 mg
  • 31%
  • Sodium
  • 670 mg
  • 27%

Based on a 2,000 calorie diet

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