-
-
My review
Paul's Oyster Stew
made it |
1 reviews
|
P. Filipek
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 d 1 h 30 m servings 354 calsOriginal recipe yields 16 servings (2 gallons)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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.
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 g fat; 40.7 g carbohydrates; 20.1 g protein; 94 mg cholesterol; 670 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
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...