Oyster Stew

Ingredients

• 1 bacon slice, finely chopped
• 3/4 cup chopped onion
• 1/2 cup finely diced celery
• 1/2 cup finely chopped green onions
• 3 tablespoons all-purpose flour
• 1/3 cup dry white wine
• 2 cups 1% low-fat milk
• 1 teaspoon chopped fresh thyme
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1 (16-ounce) container standard oysters, undrained
• 1 tablespoon chopped fresh parsley
• 2 teaspoons fresh lemon juice

Preparation

1. Cook bacon in a medium saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion, celery, and green onions to drippings in pan; cook over medium heat 7 minutes or until celery is tender, stirring frequently. Stir in flour; cook 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits. Stir in bacon, milk, thyme, salt, and peppers; bring to a simmer. Cook 2 minutes or until slightly thick, stirring constantly with a whisk. Stir in oysters; cook 4 minutes or until edges of oysters curl (do not boil). Stir in parsley and juice.