Quick & Light Oyster Stew
A fast, creamy, comforting soup using canned oysters.
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INGREDIENTS
Nutrition- 2cups water
- 1tablespoon butter
- 2teaspoons Worcestershire sauce
- 2(8 ounce) cans canned oysters, drained, juice reserved
- 1⁄2teaspoon salt
- 1
- 4cups low-fat milk
- 1⁄4teaspoon white pepper
- 1⁄2teaspoon ground nutmeg
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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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