Marshall'S Dreamy Oyster Stew

1. 1

   Heat olive oil in a saucepan over medium heat. Add potato, onion, and garlic to the hot oil, reduce heat to medium-low, and bring the mixture to a simmer. Place a lid on the saucepan and cook the mixture at a simmer, stirring occasionally, until the onion and potato soften, 5 to 7 minutes.

2. 2

   Season the potato mixture with salt and black pepper.

3. 3

   Stir flour into the mixture to make a roux. Increase heat to medium and stir the mixture constantly to cook the flour, 3 to 4 minutes.

4. 4

   Pour reserved oyster liquid into the potato mixture. Increase heat to medium-high.

5. 5

   Slowly stream skim milk into the saucepan while stirring continually; cook and stir until the mixture begins to thicken and bubble, 5 to 7 minutes. Season again with salt and black pepper as needed.

6. 6

   Reduce heat to medium-low. Add oysters to the saucepan; continue to cook and stir until the mixture is thick and the oysters are just cooked through, about 3 minutes.

7. 7

   Turn off the heat and continue to stir until you are sure soup will not boil after covered. Cover and let stand 10 minutes for the flavors to blend.

* Per serving · 4 servings · Values may vary.

No additional tips available.