Oyster Stew

Name: Oyster Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1-1/2 quarts
Ingredients: 1/4 cup butter; 1/4 cup all-purpose flour; 1/2 cup finely chopped onion; 1/2 cup finely chopped celery; 2 cups half-and-half cream; 1 cup whole milk; 1-1/2 teaspoons salt; 1 teaspoon pepper; 1/4 teaspoon paprika; 1/8 teaspoon cayenne pepper; 12 ounces fresh shucked oysters (in juice); 1 teaspoon sherry, optional; Hot pepper sauce, optional; 2 tablespoons minced fresh parsley

Total Time Prep/Total Time: 30 min.

Yield 1-1/2 quarts

Test Kitchen Approved

Oyster stew incorporates all that briny bivalve flavor into a rich, creamy, soulful soup. Serve it on special occasions or anytime, and don't forget the crusty bread.

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 cups half-and-half cream
1 cup whole milk
1-1/2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
12 ounces fresh shucked oysters (in juice)
1 teaspoon sherry, optional
Hot pepper sauce, optional
2 tablespoons minced fresh parsley

Directions

In a large saucepan or Dutch oven, melt butter over medium heat. Stir in flour until blended; cook and stir until browned, 4-5 minutes. Add onion and celery; cook until tender, 4-5 minutes. Gradually whisk in cream, milk, salt, pepper, paprika and cayenne. Bring to a gentle simmer. Add oysters (and juice), cook 5-6 minutes or until oysters begin to curl on the edges. If desired, stir in sherry and hot sauce. Sprinkle with parsley.

Nutrition Facts

1 serving: 265 calories, 19g fat (11g saturated fat), 96mg cholesterol, 780mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 9g protein.

I was introduced to oyster stew in high school and instantly fell in love with its rich and creamy flavors. Serve it with your favorite crackers or bread. —Sarah Farmer, Waukesha, Wisconsin

Recipe Creator