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.


6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 127
Caloriesfromfat 28 %
Fat 4 g
Satfat 1.6 g
Monofat 1 g
Polyfat 0.9 g
Protein 9.4 g
Carbohydrate 13.3 g
Fiber 0.9 g
Cholesterol 46 mg
Iron 5.7 mg
Sodium 575 mg
Calcium 155 mg


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


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.

Lorrie Corvin,

Cooking Light

November 2007
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