Aunt Effies Oyster Stew Recipe

Aunt Effies Oyster Stew Recipe

  • 3 cups water
  • 1 large potato, peeled and cut into 1/2-inch cubes
  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 1/3 cup water
  • 2 (8 ounce) cans oysters with liquid
  • 3 cups whipping cream
  • 1 cup sliced fresh mushrooms
  • 3/4 cup powdered milk
  • 4 teaspoons salt
  • 4 teaspoons Worcestershire sauce
  • water, as needed
  1. Combine 3 cups water and potato in a Dutch oven over medium heat; bring to a boil and cook until the potato is soft, 4 to 5 minutes.
  2. Stir the butter into the potato cubes and cook an additional 5 minutes.
  3. Whisk the flour and 1/3 cup water together in a small bowl until smooth; stir into the potato mixture.
  4. Mix the oysters with their liquid, whipping cream, mushrooms, powdered milk, salt, and Worcestershire sauce into the potato mixture; cook until warmed through, 5 to 10 minutes. Thin with additional water as needed, adding 1/4 cup at a time, stirring continually, until you get your desired consistency.
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