Paul's Oyster Stew

This rich, old-fashioned oyster stew is shared in memory of my mother, Ramona M. Filipek (1928 to 2006). It is a Christmas family favorite, but good anytime. Serve hot with oyster crackers. Leftovers can be frozen.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 354 Calories

Ingredients

• 3 tablespoons butter
• 1 ½ tablespoons all-purpose flour
• 1 teaspoon ground black pepper
• 1 ½ cups chopped celery
• ¼ cup dried minced onion
• ⅛ teaspoon celery salt
• ¼ cup chopped fresh onion
• 2 (12.5 fl oz) cans cream of celery soup
• 1 gallon 1% milk
• 2 (10 ounce) cans condensed milk (Optional)
• 8 (8 ounce) cans oysters, drained and liquid reserved

Recipe Instructions

Step 1

Melt butter in a 10-quart stockpot over medium-high heat. Cook and stir celery, fresh onion, dried onion, black pepper, and celery salt in melted butter until celery and onion are tender, 7 to 10 minutes.

Step 2

Reduce heat to low. Sprinkle flour over celery and onions; stir gently until flour becomes a smooth paste. Add the cream of celery soup; stir gently. Pour 1% milk, condensed milk, and liquid from the oysters into the mixture; stir. Gently fold oysters into the soup.

Step 3

Increase heat to medium. Cook mixture at a simmer, stirring occasionally, for 1 hour. Remove from heat and allow to cool slightly, about 10 minutes.

Step 4

Refrigerate soup for 24 to 48 hours before reheating gently to serve.