ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Oyster Stew with Chestnuts

Yield 6 servings (serving size: 1 1/2 cups)
Fresh chestnuts are ideal in this dish, but you can substitute 1 (15-ounce) jar if necessary. If so, skip the soaking and microwaving steps; just chop and proceed with the recipe. If you do use fresh, buy a little extra, as some usually have to be discarded because of spoilage.


  • 1 pound fresh chestnuts in shells
  • 1 1/2 cups diced peeled baking potato
  • 2 (12-ounce) containers standard oysters, undrained
  • 2 bacon slices
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green onions
  • 1/4 cup all-purpose flour
  • 4 cups 2% reduced-fat milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon white pepper
  • 2 tablespoons dry sherry

Nutrition Information

  • calories 342
  • caloriesfromfat 23 %
  • fat 8.6 g
  • satfat 3.4 g
  • monofat 2.2 g
  • polyfat 1.6 g
  • protein 16.6 g
  • carbohydrate 48.6 g
  • fiber 7 g
  • cholesterol 77 mg
  • iron 9 mg
  • sodium 534 mg
  • calcium 284 mg

How to Make It

  1. Soak chestnuts in a bowl of water for 30 minutes.

  2. While chestnuts are soaking, place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain.

  3. Drain chestnuts. Cut a slit in the shell on the rounded side of the chestnut. (Make sure slit goes the whole way though the shell. If not, they will explode.) Arrange chestnuts in a single layer on a microwave-safe dish. (Microwave a maximum of 12 chestnuts at one time, in order to cook evenly). Microwave at HIGH 2 minutes. Cool 5 minutes. Peel and chop to equal 2 cups.

  4. Drain oysters in a colander over a bowl, reserving 1/2 cup oyster liquid; set oysters aside.

  5. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add chestnuts, chopped onion, celery, and green onions to bacon drippings in pan; sauté 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Stir in flour; cook 1 minute. Add potato, reserved oyster liquid, milk, bacon, salt, thyme, and pepper. Bring to a boil; reduce heat, and simmer until thick (about 8 minutes). Stir in sherry and oysters; cook 3 minutes or until edges of oysters curl. Serve immediately.