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.