This rich, old-fashioned oyster stew is shared in memory of my mother, Ramona M. Filipek (1928 to 2006).
It is a Christmas family favorite, but good anytime. Serve hot with oyster crackers. Leftovers can be frozen.
Ingredients
- 3 tablespoons butter
- 1 1/2 cups chopped celery
- 1/4 cup chopped fresh onion
- 1/4 cup dried minced onion
- 1 teaspoon ground black pepper
- 1/8 teaspoon celery salt
- 1 1/2 tablespoons all-purpose flour
- 2 (12.5 fl oz) cans cream of celery soup
- 1 gallon 1% milk
- 2 (10 ounce) cans condensed milk (optional)
- 8 (8 ounce) cans oysters, drained and liquid reserved
Directions
- Melt butter in a 10-quart stockpot over medium-high heat. Cook and stir celery, fresh onion, dried onion, black pepper, and celery salt in melted butter until celery and onion are tender, 7 to 10 minutes.
- Reduce heat to low. Sprinkle flour over celery and onions; stir gently until flour becomes a smooth paste. Add the cream of celery soup; stir gently. Pour 1% milk, condensed milk, and liquid from the oysters into the mixture; stir. Gently fold oysters into the soup.
- Increase heat to medium. Cook mixture at a simmer, stirring occasionally, for 1 hour. Remove from heat and allow to cool slightly, about 10 minutes.
- Refrigerate soup for 24 to 48 hours before reheating gently to serve.