Oyster Stew Recipe With Potatoes

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Best Oyster Chowder Ever

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Recipe Summary test

prep:

15 mins

cook:

25 mins

total:

40 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

Ingredient Checklist

1 (12 ounce) container shucked oysters, drained with liquid reserved
1 onion, chopped
1 potato, diced
1 cup coarsely chopped broccoli
1 cup water
½ cup frozen corn
¼ cup butter
¼ cup all-purpose flour
3 cups milk
salt and ground black pepper to taste

Directions

Instructions Checklist

Step 1

Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.

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Step 2

Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
Step 3

Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

Cook's Note:

If using fresh oysters, save and use that liquid.

Omit salt if using canned oysters.

Nutrition Facts

Per Serving:

260 calories; protein 12.6g; carbohydrates 24.9g; fat 12.5g; cholesterol 75.9mg; sodium 298.4mg. Full Nutrition