Paul's Oyster Stew

Ingredients

• Servings: 2
• 3 tablespoons butter
• 1 1/2 cups chopped celery
• 1/4 cup chopped fresh onion
• 1/4 cup dried minced onion
• 1 teaspoon ground black pepper
• 1/8 teaspoon celery salt
• 1 1/2 tablespoons all-purpose flour
• 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

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• 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.
• 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.
• 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.
• refrigerate soup for 24 to 48 hours before reheating gently to serve.