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+ servings

Oyster Stew

This Oyster Stew is thick and rich with a few mushrooms and a little cheddar cheese.
Course Soup
Cuisine Southern
Keyword fall, Thanksgiving
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Calories 339kcal
Author Christin Mahrlig


  • 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