QUICK & LIGHT OYSTER STEW

Quick & Light Oyster Stew image

Provided by Pinay0618

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