Quick & Light Oyster Stew
- Reviews 1
Ready In: 40 mins
Serves: 4
Ingredients
- 2 cups water
- 1 tablespoon butter
- 2 teaspoons Worcestershire sauce
- 2 (8 ounce) cans canned oysters, drained, juice reserved
- 1⁄2 teaspoon salt
- 1 lb russet potato, peeled and cubed
- 4 cups low-fat milk
- 1⁄4 teaspoon white pepper
- 1⁄2 teaspoon ground nutmeg
Directions
- Combine water with butter, Worcestershire sauce, juice from oysters and salt in a stockpot and bring to a boil over high heat.
- Add potatoes, reduce heat to medium-high, and cook for 20 minutes, stirring occasionally, until potatoes are tender.
- If oysters are large, cut into halves or thirds.
- When potatoes are tender, reduce heat to medium and add oysters.
- Cook until edges curl, about 4 minute.
- Meanwhile, scald milk by placing in a large saucepan and heating until bubbles begin to form around edges.
- Be careful it does not scorch.
- Add to stockpot with pepper and heat through.
- Serve with a sprinkle of nutmeg on each serving.
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