Oyster Stew

This rich and creamy soup is topped with butter for added flavor.


Oyster Stew

by 3  people


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Servings: 4
Serving size: 1 1/4  cups
Yield: 5 cups
Total Time: 20 mins
Related Categories: Fish and Seafood, Oysters, Oyster Stew, Soup, Stew
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Ingredients
  • 1/4  cup 
    finely chopped shallot or onion
  • 1   tablespoon 
    butter or margarine
  • 1   pint 
    shucked oysters, undrained
  • 1/2  teaspoon 
    salt
  • 2   cups 
    half-and-half or light cream
  • 1   cup 
    milk
  • 1   tablespoon 
    snipped fresh parsley
  • 1/4  teaspoon 
    white pepper
  •  
    Butter or margarine (optional)
Directions
1.
In a large saucepan cook shallot in hot butter until tender. Stir in undrained oysters and salt. Bring to boiling; reduce heat to medium. Cook for 3 to 5 minutes or until oysters curl around the edges, stirring occasionally.
2.
Stir in half-and-half, milk, parsley, and pepper; heat through. If desired, top each serving with additional butter.
3.
Makes 4 servings (5 cups)
Nutrition information
Per Serving: cal. (kcal) 273, Fat, total (g) 20, chol. (mg) 100, sat. fat (g) 12, carb. (g) 12, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, sugar (g) 3, pro. (g) 11, vit. A (IU) 875, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 16, Cobalamin (Vit. B12) (g) 15, sodium (mg) 573, Potassium (mg) 386, calcium (mg) 242, iron (mg) 5, Lean Meat () 1, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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