Name: Oyster Stew with Evaporated Milk
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: Baby carrots, cut in half lengthwise - 50; Russet potatoes, cut into bite-sized pieces - 4; Yellow onion, chopped - 1 small; Celery, chopped - 3 stalks; Beef bouillon - 4 cubes; Oysters - 2 (8 ounce) cans; Ground black pepper - 1 teaspoon; Evaporated milk - 1 (5 ounce) can; Butter - 2 tablespoons; Salt and pepper to taste - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Oyster Stew with Evaporated Milk

1. Baby carrots, cut in half lengthwise - 50

2. Russet potatoes, cut into bite-sized pieces - 4

3. Yellow onion, chopped - 1 small

4. Celery, chopped - 3 stalks

5. Beef bouillon - 4 cubes

6. Oysters - 2 (8 ounce) cans

7. Ground black pepper - 1 teaspoon

8. Evaporated milk - 1 (5 ounce) can

9. Butter - 2 tablespoons

10. Salt and pepper to taste - 2 tablespoons

How to cook deliciously - Oyster Stew with Evaporated Milk

1. Stage

Place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. Stir in the evaporated milk and butter; cook and stir until the butter melts completely. Season with salt and pepper to serve.