Aunt Effie's Oyster Stew

rlt11_NMC 20

"I know this recipe was given to my Aunt by her mother-in-law when she was a young woman in the early 1900's. It is a quick-fix meal that uses canned oysters. This makes a good hearty light meal to end your day. Serve with a nice bread or in bread bowls with chunks of different cheese. My Aunt used smoked shucked oysters plain shucked oysters. She also cooked this until the edges curled and the center firmed."
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25 m servings 397 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 1116 mg
  • 45%

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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  • Prep

  • Cook

  • Ready In

  1. Combine 3 cups water and potato in a Dutch oven over medium heat; bring to a boil and cook until the potato is soft, 4 to 5 minutes.
  2. Stir the butter into the potato cubes and cook an additional 5 minutes.
  3. Whisk the flour and 1/3 cup water together in a small bowl until smooth; stir into the potato mixture.
  4. Mix the oysters with their liquid, whipping cream, mushrooms, powdered milk, salt, and Worcestershire sauce into the potato mixture; cook until warmed through, 5 to 10 minutes. Thin with additional water as needed, adding 1/4 cup at a time, stirring continually, until you get your desired consistency.