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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,
- cal. (kcal) 181,
- Fat, total (g) 2,
- chol. (mg) 45,
- sat. fat (g) 1,
- carb. (g) 25,
- fiber (g) 1,
- pro. (g) 15,
- vit. A (RE) 216,
- vit. C (mg) 11,
- sodium (mg) 324,
- calcium (mg) 313,
- iron (mg) 8,
- Percent Daily Values are based on a 2,000 calorie diet
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