QUICK & LIGHT OYSTER STEW

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Quick & Light Oyster Stew image

Make and share this Quick & Light Oyster Stew recipe from Food.com.

Provided by Pinay0618

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups water
1 tablespoon butter
2 teaspoons Worcestershire sauce
2 (8 ounce) cans canned oysters, drained, juice reserved
1/2 teaspoon salt
1 lb russet potato, peeled and cubed
4 cups low-fat milk
1/4 teaspoon white pepper
1/2 teaspoon ground nutmeg

Steps:

  • Combine water with butter, Worcestershire sauce, juice from oysters and salt in a stockpot and bring to a boil over high heat.
  • Add potatoes, reduce heat to medium-high, and cook for 20 minutes, stirring occasionally, until potatoes are tender.
  • If oysters are large, cut into halves or thirds.
  • When potatoes are tender, reduce heat to medium and add oysters.
  • Cook until edges curl, about 4 minute.
  • Meanwhile, scald milk by placing in a large saucepan and heating until bubbles begin to form around edges.
  • Be careful it does not scorch.
  • Add to stockpot with pepper and heat through.
  • Serve with a sprinkle of nutmeg on each serving.

Nutrition Facts : Calories 297.4, Fat 8.2, SaturatedFat 4.2, Cholesterol 82.2, Sodium 582.5, Carbohydrate 37.2, Fiber 2.6, Sugar 13.9, Protein 18.6

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