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Oyster Stew

Makes: 6 servings
Start to Finish 30 mins
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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