Paul's Oyster Stew recipe
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Ingredients
- 3 tablespoons butter 1 ½ cups chopped celery ¼ cup chopped fresh onion ¼ cup dried minced onion 1 teaspoon ground black pepper ⅛ teaspoon celery salt 1 ½ tablespoons all-purpose flour 2 (12.5 fl oz) cans cream of celery soup 1 gallon 1% milk 2 (10 ounce) cans condensed milk 8 (8 ounce) cans oysters, drained and liquid reserved
Nutrition Info
- 354 caloriescarbohydrate: 40.7 gcholesterol: 93.9 mgfat: 12.4 gfiber: 0.6 gprotein: 20.1 gsaturatedFat: 6 gservingSize: -sodium: 670.5 mgsugar: 20.3 gtransFat: : -unsaturatedFat: : -
Directions Paul's Oyster Stew
Directions
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Melt butter in a 10-quart stockpot over medium-high heat. Cook and stir celery, fresh onion, dried onion, black pepper, and celery salt in melted butter until celery and onion are tender, 7 to 10 minutes.
Reduce heat to low. Sprinkle flour over celery and onions, stir gently until flour becomes a smooth paste. Add the cream of celery soup, stir gently. Pour 1% milk, condensed milk, and liquid from the oysters into the mixture, stir. Gently fold oysters into the soup.
Increase heat to medium. Cook mixture at a simmer, stirring occasionally, for 1 hour. Remove from heat and allow to cool slightly, about 10 minutes.
Refrigerate soup for 24 to 48 hours before reheating gently to serve.