Oyster Stew with Evaporated Milk recipe
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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
Nutrition Info
- 325.1 caloriescarbohydrate: 48.1 gcholesterol: 69.7 mgfat: 9.4 gfiber: 5.8 gprotein: 13.4 gsaturatedFat: 4.9 gservingSize: -sodium: 991.4 mgsugar: 10 gtransFat: : -unsaturatedFat: : -
Directions Oyster Stew with Evaporated Milk
Directions
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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.