Oyster Stew with Evaporated Milk recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Seafood

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 calories
carbohydrate: 48.1 g
cholesterol: 69.7 mg
fat: 9.4 g
fiber: 5.8 g
protein: 13.4 g
saturatedFat: 4.9 g
servingSize: -
sodium: 991.4 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

5 cups

Recipe Note

This is a great stew for a cold and wintry night. It will warm you up inside.

Do you like the recipe? Share this tasty recipe!