Ingredients1 h servings 325 cals
- 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 g fat; 48.1 g carbohydrates; 13.4 g protein; 70 mg cholesterol; 960 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 ...
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...