Oyster Stew

This traditional stew has been pared down to 181 calories per serving but still has robust flavor from the leeks, potatoes, and, of course, the oysters.

Oyster Stew
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2 users rated this recipe an average rating of 3.0
Makes:
6 servings
Start to Finish:
30 mins
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Oyster Stew

Ingredients
1/2
cup sliced leek or chopped onion
1
medium potato, diced
1
cup water
1/2
teaspoon instant chicken bouillon granules
1/4
teaspoon white pepper
2
12 ounce cans evaporated skim milk
1
tablespoon snipped fresh parsley
2
teaspoons butter-flavored sprinkles (optional)

Directions

  1. 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.
  2. 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
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