Marshall's Dreamy Oyster Stew Recipe

Directions:

1. Heat olive oil in a saucepan over medium heat. Add potato, onion, and garlic to the hot oil, reduce heat to medium-low, and bring the mixture to a simmer. Place a lid on the saucepan and cook the mixture at a simmer, stirring occasionally, until the onion and potato soften, 5 to 7 minutes.
2. Season the potato mixture with salt and black pepper.
3. Stir flour into the mixture to make a roux. Increase heat to medium and stir the mixture constantly to cook the flour, 3 to 4 minutes.
4. Pour reserved oyster liquid into the potato mixture. Increase heat to medium-high.
5. Slowly stream skim milk into the saucepan while stirring continually; cook and stir until the mixture begins to thicken and bubble, 5 to 7 minutes. Season again with salt and black pepper as needed.
6. Reduce heat to medium-low. Add oysters to the saucepan; continue to cook and stir until the mixture is thick and the oysters are just cooked through, about 3 minutes.
7. Turn off the heat and continue to stir until you are sure soup will not boil after covered. Cover and let stand 10 minutes for the flavors to blend.