This is one of the best Oyster Stews you will ever have. It has a few extra ingredients than a typical old-fashioned Oyster Stew has, but I think they really add to the flavor.
Oyster Stew is a luxurious stew that is perfect for the holidays. Fresh oysters are easy to find at the grocery store in November and December.
This particular Oyster Stew is extra thick thanks to a can of condensed cream of potato soup. Traditionalists may balk at the thought of adding canned soup to homemade Oyster Stew, but trust me- it is good.
This soup also has a little cheddar cheese. Not enough to make it taste overly cheesy. Just enough to give it a hint of cheese flavor. It also has mushrooms which go wonderfully with the oysters.
A little creole seasoning spices it up some. I use just a touch of ground white pepper as well. I love how white pepper complements seafood, but you could use black pepper instead.
Serve with some oyster crackers and/or some crusty bread for a fabulous winter meal.
- 3 tablespoons butter
- 1/3 cup thinly sliced celery
- 4 ounces white mushrooms, sliced
- 3 green onions, white and green parts sliced
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup half-and-half
- 1 (10.75-ounce) can condensed potato soup
- 1 (12-ounce) container standard or select fresh oysters
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon Creole seasoning, I use Zatarrain's
- 2/3 cup shredded sharp cheddar cheese
- Melt butter in a large Dutch oven. Add celery and cook 3 minutes.
- Add mushrooms and white and light parts of green onions. Cook until mushrooms are golden brown.
- Sprinkle flour into Dutch oven. Cook and stir 1 minute.
- Gradually whisk in milk and half-and-half.
- Stir in potato soup and the liquid from the container of oysters. Add salt, white pepper, and Creole seasoning. Gently simmer for 10 minutes.
- Add the oysters, cheddar cheese, and green parts of green onion and cook just until oysters start to curl around the edges. This will only take 2 to 3 minutes. Remove from heat and serve.
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