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Oyster Stew

By: robyn  
"This is a great stew for a cold and wintry night. It will warm you up inside."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 161 people have saved this

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 5 cups
 

Ingredients

  • 50 baby carrots, cut in half lengthwise
  • 4 russet potatoes, cut into bite-sized pieces
  • 1 small yellow onion, chopped
  • 3 stalks celery, chopped
  • 4 cubes beef bouillon
  • 2 (8 ounce) cans oysters
  • 1 teaspoon ground black pepper
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons butter
  • salt and pepper to taste

Directions

  1. Place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. Stir in the evaporated milk and butter; cook and stir until the butter melts completely. Season with salt and pepper to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 325 | Total Fat: 9.4g | Cholesterol: 70mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2008 by manglanifamily 
I really liked this recipe i just tried in my kitchen it makes me feel nice and warm and my... MORE

 
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