Prep 10 mins
Cook 20 mins
This is my all-time favorite oyster stew. It's a little thick and has a lttle more texture.
Make and share this Thicker Oyster Stew recipe from Food.com.
- 4 tablespoons butter
- 1 cup finely chopped sweet onion
- 2 celery ribs, finely chopped
- 2 garlic cloves, minced
- 1 quart shucked oyster, do NOT drain
- 1⁄4 cup flour, dissolved in
- 1⁄4 cup very hot water
- 1 quart fat-free half-and-half, can use regular
- 1 teaspoon sugar
- 1 teaspoon salt, to taste
- 1⁄2 teaspoon tarragon
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon paprika
- In a soup pot, melt butter. Add the finely chopped onions and celery and minced garlic. Cook for about five minutes until veggies are tender.
- Add the oysters and their liquid to the pot. Bring to a boil and boil for 4-5 minutes, until oysters curl; reduce heat to a simmer.
- In a small cup whisk together 1/4 flour in 1/4 water until very smooth; add this to soup pot, stirring constantly.
- Add all remaining ingredients to the soup pot. Cook over med heat, stirring frequently, for about 10-12 more minutes or until heated through and thickened.
This was very differant, in a good way; from the oyster stew we usually have. DH loved that it was so thick and creamy and the added vegies and spices got it a nice fresh taste. I followed the recipe exactly and am even thinking next time I might add in some chopped potatoes - after all it is differant from the usual oyster stew. We served this with Skillet Cornbread and a glass of ice cold white wine. Simple, fast and delicious dinner. Had the left overs for dinner the next day and if possible might have been even better.
DH and I enjoyed the change. But still love the old fashion way of making oyster stew. (Like the way mikekey grew up with). Not sure if it was the tarragon or maybe the sugar we didn't care for, but did like the addition of the veggies. Made for "Top Favorites of 2009" tag game. Thanks for posting. :)
This is one of the best Oyster Stews I have ever had. I liked the added texture of the onion and celery, and the richness of the cream (I used half fat-free and half regular half-and-half). Most of the oyster stews I grew up with were just milk, butter, salt and pepper, and oysters. This has much more complex flavors and texture. The tarragon is a nice touch. Will be making this again. Quick and easy for a Friday supper after a long week at work! :) Made for Fall 2009 PAC.