Oyster Stew

1. 1

   Drain the oysters in a colander set over a bowl. Reserve the juices.

2. 2

   Saute the bacon in a large pot over medium heat until crisp and the fat is rendered. Remove the bacon with a slotted spoon and reserve.

3. 3

   Saute the onions in the bacon fat until tender and translucent, but not brown, about 5 minutes.

4. 4

   Add flour, and cook over low heat for 2 to 4 minutes, stirring constantly with a wooden spoon.

5. 5

   Add the milk and the reserved oyster juice gradually, whisking constantly to prevent any lumps from forming.

6. 6

   Add the bay leaf, and simmer for 20 minutes, skimming as necessary.

7. 7

   Add the oysters and simmer about 5 minutes, or until oysters are barely cooked. Take care not to overcook the oysters.

8. 8

   Add the warm cream and adjust the seasoning with salt and pepper.

9. 9

   Ladle the soup into heated bowls and garnish with the reserved bacon and oyster crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.