Prep 15 mins
Cook 10 mins
A friend gave me her mother's old recipe box and this was an newspaper clipping. Made it a couple of weeks ago and it is easy AND good!
- 2 (12 ounce) cansfresh oysters
- 2 slices bacon, chopped
- 1⁄3 cup chopped onion
- 1 (10 1/4 ounce) can condensed cream of potato soup
- 4 cups oyster liquid or 4 cups half-and-half cream
- 1 1⁄4 teaspoons salt
- 1 dash white pepper
- chopped parsley (to garnish)
- Drain oysters reserving the liquor. Fry bacon until crisp. Remove bacon from fat.
- Cook onion in bacon fat until tender. Add soup, oyster liquor, cream and seasonings; heat, stirring occasionally.
- Add bacon and oysters; heat 3 to 5 minutes or until the edges of the oysters begin to curl. Sprinkle with parsley. Serves 4 - 6.
Yummy! DH said "Oh no! I hate when you change recipes on me" but he loved this. The extra added ingredients really sets this one apart from our norm. I loved the crunch of the onion. I normally don't like using condensed soup in my food but this seemed to work well. I did cut the recipe in half. Didn't have parsley so used a touch of celery top. This will be our go to recipe from now on. Thanks for posting. Made for PAC Fall 2009 :)
I will never make my old recipe again! We eat Qyster Stew quite often but cannot get fresh oysters here so I have to use canned. I used fat free half and half and my husband couldn't stop telling me how good this was. Thank you so much for my new Oyster Stew recipe!
Just made this, it's one of the easiest recipes for oyster stew I have ever made. It is definitely a keeper. I stayed with the recipe, using fat free half and half as someone suggested. At the very end I did add 2 tablespoons of butter, some paprika and garlic powder. I also thickened it just a little with Wondra. It was perfect! Thanks for giving me such a great basic recipe.