Oyster Stew

Stir this soup often as it cooks to avoid bringing it to a boil or it may break (appear curdled). If shucking your own oysters, you'll need about 24 to 30 for one pint.

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 28%
  • Fat: 4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.9g
  • Protein: 9.4g
  • Carbohydrate: 13.3g
  • Fiber: 0.9g
  • Cholesterol: 46mg
  • Iron: 5.7mg
  • Sodium: 575mg
  • Calcium: 155mg

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.
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