Ingredients1 h servings 325
- 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.
Per Serving: 325 calories; 9.4 48.1 13.4 70 991 Full nutrition
ReviewsRead all reviews 7
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"
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....
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 ...
DELICIOUS! I like oyster stew but have always had the basic oysters, milk, butter recipe. The veggies and canned milk kick it up to great. Our butcher shop had fresh oysters on sale so I used th...
Good dish. I doubled the recipe, but instead of 16 oz of oysters, I used 8 oz of oysters and 10 oz of baby clams.
I loved this. It's really good. The problem I have is purchasing good quality oysters without the "bad stuff" in canned oysters. I think I'll spend a little extra and buy fresh oysters next t...