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Soups, Stews, and Chilies


Oyster Stew

 

8 Servings


  • 2 8-ounce cans whole oysters, undrained
  • 1 stick light butter
  • 1 pint fat free half and half
  • 2 10.5-ounce cans reduced-fat condensed cream of celery soup
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon black pepper

Combine all ingredients in a large pot. Bring to a boil, then immediately reduce heat to a steady simmer. Simmer until oysters are cooked (when edges curl), and liquid has thickened.

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