Oyster Stew

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Robyn Dye 1

"This is a great stew for a cold and wintry night. It will warm you up inside."
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1 h servings 325 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 960 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



I really liked this recipe i just tried in my kitchen it makes me feel nice and warm and my throat feels better as well. This stew is best for a cold windy day in Massachusetts! THIS IS "D bEST"

Great on a cold rainy day. I made a few changes--just a few carrots, chicken boullion, added a little sherry, 1 shallot for onion. No extra salt or pepper due to salt in bullion cubes. Came ...

Great basic recipe. We liked the lower fat content using the evaporated milk. Added a touch of worchester sauce and an extra can of evap milk because I had a can that was about read to expire....

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