Easy Oyster Stew
Serve this simple stew with oyster crackers. For a richer dish, melt 2 tablespoons of butter over low heat before adding the liquid, and replace the milk with light cream or half-and-half.
Preparation time: 5 minutes
Cooking time: 10 minutes
INGREDIENTS | SERVES 4
- ½ cup reserved juice from canned oysters
- 2 cups milk
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon lemon juice
- ½ teaspoon Tabasco sauce
- 24 canned Pacific oysters
- 1 cup drained canned corn
In a medium saucepan, bring the reserved juice and milk to a boil over medium-high heat, stirring.
When the liquid is just starting to bubble, stir in the salt, pepper, thyme, lemon juice, and Tabasco sauce. (Turn the heat down if needed so that the liquid is just simmering.)
Add the oysters and bring to a boil.
Add the canned corn
Turn down the heat and simmer for 3 or 4 minutes to give the flavors a chance to blend. Serve hot.
