No ImageOyster Stew

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  1. Kimberly

    Great recipe! Wish I would have doubled it as it is not a lot of stew. I also would cook the onion and celery a bit more than I did. Added some garlic powder. It other than that it was the best oyster stew I have had.


  2. Linda

    We loved it. First time I used flour, celery, and onions in the stew. My husband was impressed! Will make it again next Christmas Eve! Thanks for the recipe.


  3. Mitzi

    My oysters just melted into the stew, turned to liquid. What could have caused this to happen? The stew was not hot enough to boil. I used two pints of oysters and couldn’t find even one.

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  4. Belinda

    Super simple and fast, excellent, we melted Swiss cheese (1/2 cup) right before severing. Was wondering if you could sub with lobster meat?


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  5. Brenda

    I love this recipe but I offer a slight change to the above recipe by adding equal amounts of freshly grated Swiss and parmesan cheese (about a half cup of each) to the creamy soup mixture along with a splash of cooking sherry. Talk about the most elegant dinner soup that is beyond delicious and will have your guests demanding the secret ingredients to an old favorite!!!

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