This is one of the best oyster stews you’ll taste. It includes a few extra ingredients beyond a traditional oyster stew, but they add depth and richness without overpowering the oysters.
Oyster stew is an elegant, comforting dish that works especially well for holiday gatherings. Fresh oysters are widely available in grocery stores during November and December, making this an easy special-occasion soup to prepare.
This version is extra creamy thanks to a can of condensed cream of potato soup. Purists may hesitate at using canned soup, but it contributes a smooth body and subtle flavor that blends beautifully with the other ingredients.
The stew also includes a modest amount of shredded sharp cheddar for a gentle cheesy note and sliced white mushrooms that pair nicely with the briny oysters. A pinch of Creole seasoning adds warmth and a touch of complexity, while ground white pepper complements seafood well; black pepper can be used if preferred.
Serve the oyster stew with oyster crackers or a crusty bread to soak up the creamy broth for a satisfying winter meal.
Try These Other Oyster Recipes:
- Oyster Casserole
- Smoked Oyster Spread
- Oyster and Wild Rice Soup
- Oysters Rockefeller Dip
- Oysters Rockefeller Bread Pudding
Oyster Stew
By Christin Mahrlig
Ingredients
- 3 tablespoons butter
- 1/3 cup thinly sliced celery
- 4 ounces white mushrooms, sliced
- 3 green onions, white and green parts sliced
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup half-and-half
- 1 (10.75-ounce) can condensed potato soup
- 1 (12-ounce) container fresh oysters (standard or select)
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper (or black pepper)
- 1/2 teaspoon Creole seasoning
- 2/3 cup shredded sharp cheddar cheese
Instructions
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Melt the butter in a large Dutch oven over medium heat. Add the celery and cook for about 3 minutes until it softens.
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Add the sliced mushrooms and the white and light green parts of the green onions. Cook until the mushrooms are golden brown.
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Sprinkle in the flour and cook, stirring, for 1 minute to remove the raw flour taste.
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Gradually whisk in the milk and half-and-half until smooth.
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Stir in the condensed potato soup and the liquid from the oyster container. Add salt, white pepper, and Creole seasoning. Gently simmer the stew for 10 minutes to meld the flavors.
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Add the oysters, shredded cheddar, and the green parts of the green onions. Cook just until the oysters begin to curl at the edges, about 2 to 3 minutes. Remove from heat and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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