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.

P. Filipek
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Refrigerate soup for 24 to 48 hours before reheating gently to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

354 calories; 12.4 g total fat; 94 mg cholesterol; 670 mg sodium. 40.7 g carbohydrates; 20.1 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
12/16/2015
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 and oyster in same sentence! So may forgo next time. Adding the celery soup wae was a marvelous idea. AND guess what It does taste better the next day! I made it one night and we ate it because it smelled so good. I saved leftover- it actually did taste better the next day and I liked the consistency better. Thank's Paul for sharing your family receipe. Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/16/2015
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 and oyster in same sentence! So may forgo next time. Adding the celery soup wae was a marvelous idea. AND guess what It does taste better the next day! I made it one night and we ate it because it smelled so good. I saved leftover- it actually did taste better the next day and I liked the consistency better. Thank's Paul for sharing your family receipe. Read More
Rating: 5 stars
12/16/2015
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 and oyster in same sentence! So may forgo next time. Adding the celery soup wae was a marvelous idea. AND guess what It does taste better the next day! I made it one night and we ate it because it smelled so good. I saved leftover- it actually did taste better the next day and I liked the consistency better. Thank's Paul for sharing your family receipe. Read More