Oyster Stew with Evaporated Milk

This is a great stew for a cold and wintry night. It will warm you up inside.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 325 Calories

Ingredients

• 2 tablespoons butter
• 1 (5 ounce) can evaporated milk
• salt and pepper to taste
• 1 teaspoon ground black pepper
• 3 stalks celery, chopped
• 4 cubes beef bouillon
• 2 (8 ounce) cans oysters
• 1 small yellow onion, chopped
• 50 baby carrots, cut in half lengthwise
• 4 russet potatoes, cut into bite-sized pieces

Recipe Instructions

Step 1

Place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. Stir in the evaporated milk and butter; cook and stir until the butter melts completely. Season with salt and pepper to serve.