Rating: 5 stars
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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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Recipe Summary

cook:
1 hr 10 mins
additional:
1 day
total:
1 day 1 hr 30 mins
prep:
20 mins
Servings:
16
Yield:
2 gallons
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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.

Nutrition Facts

354 calories; protein 20.1g; carbohydrates 40.7g; fat 12.4g; cholesterol 93.9mg; sodium 670.5mg. Full Nutrition
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