Holiday Oyster Stew
|Canned oysters||24 Ounce (Two 12 Ounce Cans)|
|Bacon slices||2 , chopped|
|Onion||1 Medium, chopped|
|Canned cream of potato soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Half and half||1 Pint|
|Salt||1 1⁄2 Teaspoon|
|White pepper||1 Dash|
|Chopped parsley||1 Tablespoon|
Drain oysters, reserving liquid.
Fry bacon until crisp in large skillet.
Remove from skillet, and drain on paper towels.
Crumble bacon and set aside.
Cook onion in bacon drippings until tender.
Add soup, oyster liquid, half-and-half, and seasonings; heat,