PAUL'S OYSTER STEW

Paul's Oyster Stew image

This rich, old-fashioned oyster stew is shared in memory of my mother, Ramona M. Filipek (1928 to 2006). It is a Christmas family favorite, but good anytime. Serve hot with oyster crackers. Leftovers can be frozen.

Provided by P. Filipek

Categories Soups, Stews and Chili Recipes Stews Seafood

Time P1DT1h30m

Yield 16

Number Of Ingredients 11

Ingredients

3 tablespoons butter
1 ½ cups chopped celery
¼ cup chopped fresh onion
¼ cup dried minced onion
1 teaspoon ground black pepper
⅛ teaspoon celery salt
1 ½ tablespoons all-purpose flour
2 (12.5 fl oz) cans cream of celery soup
1 gallon 1% milk
2 (10 ounce) cans condensed milk
8 (8 ounce) cans oysters, drained and liquid reserved

Steps:

Melt butter in a 10-quart stockpot over medium-high heat. Cook and stir celery, fresh onion, dried onion, black pepper, and celery salt in melted butter until celery and onion are tender, 7 to 10 minutes.
Reduce heat to low. Sprinkle flour over celery and onions; stir gently until flour becomes a smooth paste. Add the cream of celery soup; stir gently. Pour 1% milk, condensed milk, and liquid from the oysters into the mixture; stir. Gently fold oysters into the soup.
Increase heat to medium. Cook mixture at a simmer, stirring occasionally, for 1 hour. Remove from heat and allow to cool slightly, about 10 minutes.
Refrigerate soup for 24 to 48 hours before reheating gently to serve.

Nutrition Facts : Calories 354 calories, Carbohydrate 40.7 g, Cholesterol 93.9 mg, Fat 12.4 g, Fiber 0.6 g, Protein 20.1 g, SaturatedFat 6 g, Sodium 670.5 mg, Sugar 20.3 g