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Cheese Oyster Stew

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Oyster Stew has a Matchless tasteThe Milk and Cheese gives the Oyster Stew Revitalizing taste.
  Butter 2 Tablespoon
  Yellow onion 1 Medium, chopped
  Sweet potato 1 Medium, diced
  Corn 1⁄2 Cup (8 tbs), cut from 1 large ear (Fresh Or Frozen)
  Oysters in their own juices 1 Pint, chopped if large
  Milk/Half and half 2 Cup (32 tbs)
  Black pepper 1⁄2 Teaspoon
  Shredded asiago/Shredded parmesan cheese 2 Tablespoon

In a saucepan, heat butter over medium heat until foamy.
Add onion and potato; cook until soft, 5 to 6 minutes.
Add oyster liqueur with enough water to cover vegetables.
Bring to a boil, reduce heat, cover pan, and simmer until sweet potatoes are tender, about 6 to 8 minutes.
Add corn and oysters and simmer for another 5 to 6 minutes, until the oysters' edges begin to curl.
Pour in milk and add pepper.
Heat through and serve at once, topped with cheese.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1572 Calories from Fat 683

% Daily Value*

Total Fat 77 g118.1%

Saturated Fat 34.8 g174.2%

Trans Fat 0 g

Cholesterol 395.4 mg131.8%

Sodium 2449.1 mg102%

Total Carbohydrates 132 g43.9%

Dietary Fiber 19.5 g78.2%

Sugars 30.4 g

Protein 89 g177.9%

Vitamin A 460.8% Vitamin C 6.9%

Calcium 78.9% Iron 18.3%

*Based on a 2000 Calorie diet

Cheese Oyster Stew Recipe