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Oyster Stew

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.

Homemade Oyster Stew


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.

Oyster Stew with Mushrooms


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.

Homemade Oyster Stew with Mushrooms

Try These Other Oyster Recipes:

Homemade Oyster Stew

Oyster Stew

This Oyster Stew is thick and rich with a few mushrooms and a little cheddar cheese.
PREP: 10 minutes
COOK: 22 minutes
TOTAL: 32 minutes


  • 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.


Note; It helps if the milk and half-and-half aren't cold when you add them to the pot. I measure them in a glass measuring cup and microwave them for about 20 seconds.


Calories: 339kcal
Author: Christin Mahrlig
Course: Soup
Cuisine: Southern
Keyword: fall, Thanksgiving

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1 thought on “Oyster Stew”

  1. I made this recipe and it was easy to make and tasty. I used the full 2 cups of half and half because I didn’t want to waste the the half of the container. I also ended up adding another cup of milk because it was pretty thick but I also used cream of potatoe because that is what I had. I will definitely make this again!!!

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