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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
pint shucked oysters
-
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)
- Servings Per Recipe 6,
- Calories 181,
- Protein (gm) 15,
- Carbohydrate (gm) 25,
- Fat, total (gm) 2,
- Cholesterol (mg) 45,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 216,
- Vitamin C (mg) 11,
- Sodium (mg) 324,
- Calcium (DV %) 313,
- Iron (DV %) 8,
- Percent Daily Values are based on a 2,000 calorie diet
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