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Paul's Oyster Stew

Rated as 5 out of 5 Stars
0

"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

1 d 1 h 30 m servings 354
Original recipe yields 16 servings (2 gallons)

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 354 calories; 12.4 40.7 20.1 94 670 Full nutrition

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Reviews

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I liked it quite a bit. I suggest at least 2% milk and use 2/3 of gallon because it was short on oyster ratio. I only added 1 can of condensed milk. It tasted fine, but I'm not use to sweet...