medium potato, diced
teaspoon instant chicken bouillon granules
teaspoon white pepper
12 ounce cans evaporated skim milk
pint shucked oysters
tablespoon snipped fresh parsley
teaspoons butter-flavored sprinkles (optional)
- In 3-quart saucepan combine leek or onion, potato, water, bouillon granules, and white pepper. Bring to boiling. Reduce heat; cover and simmer for 7 minutes or until potatoes are done. Do not drain.
- Stir in evaporated skim milk. Cook over medium heat for 5 minutes. Add undrained oysters. Cook about 5 minutes more or until edges of oysters curl, stirring frequently. Stir in parsley. Stir in butter-flavored sprinkles, if desired. Makes 6 servings.
Nutrition Facts(Oyster Stew)
- Per serving:
- 181 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 45 mg chol.,
- 324 mg sodium,
- 25 g carb.,
- 1 g fiber,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet