How to Make Oyster Stew with Evaporated Milk - A Step-by-Step Guide

Oyster stew with evaporated milk is a classic seafood dish that has been enjoyed by generations. This rich and creamy soup is perfect for a cozy night in or for entertaining guests. The combination of plump, juicy oysters and the velvety texture of evaporated milk creates a dish that is both elegant and comforting. Whether you're a seafood lover or just looking to try something new, this oyster stew recipe is sure to be a hit.

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Ingredients

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

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 5
  • Yield: 5 cups

  • 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.
  • Nutrition

    325 cal.

    • Total Fat: 9g
    • Saturated Fat: 5g
    • Cholesterol: 70mg
    • Sodium: 991mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 6g
    • Total Sugars: 10g
    • Protein: 13g
    • Vitamin C: 19mg
    • Calcium: 185mg
    • Iron: 9mg
    • Potassium: 1339mg