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 calories
carbohydrate: 40.7 g
cholesterol: 93.9 mg
fat: 12.4 g
fiber: 0.6 g
protein: 20.1 g
saturatedFat: 6 g
servingSize: -
sodium: 670.5 mg
sugar: 20.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Refrigerate soup for 24 to 48 hours before reheating gently to serve.

Recipe Yield

2 gallons

Recipe Note

This rich, old-fashioned oyster stew is shared in memory of my mother, Ramona M. Filipek (1928 to 2006). It is a Christmas family favorite, but good anytime. Serve hot with oyster crackers. Leftovers can be frozen.

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