Bobby’s Lighter Oyster Stew
By garciamoss
Ingredients
- 1 (16-ounce) container oysters
- 1 tablespoon olive oil
- 1 large leek, cleaned and thinly sliced
- 4 scallions, thinly sliced
- 3 tablespoons all-purpose flour
- 2 cups reduced-sodium chicken broth
- 1 1/2 cups fat-free milk
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup reduced-fat half-and-half
- 8 multi-grain crackers (optional)
Details
Preparation time 10mins
Cooking time 30mins
Adapted from thedeenbros.com
Preparation
Step 1
Drain the oysters in a colander over a bowl, reserving the liquid. Coarsely chop the oysters; set aside.
Heat the oil in a large nonstick saucepan over medium heat. Add the leek, and scallions and cook, stirring occasionally, until soft, 4 – 5 minutes. Stir in the flour and cook, stirring constantly with a wooden spoon, 1 minute.
Add the broth and milk; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the stew begins to thicken, about 8 minutes.
Stir in the oysters, the reserved liquid, parsley, salt, and pepper. Cook, just until the oysters begin to curl, 2 – 3 minutes. Stir in the half-and-half; heat through. Serve with the crackers, if using.
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