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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is my all-time favorite oyster stew. It's a little thick and has a lttle more texture. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. In a small cup whisk together 1/4 flour in 1/4 water until very smooth; add this to soup pot, stirring constantly.
4. 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.
5. Serve.
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