Yuletide Oyster Stew With Buttery Croutons

Yuletide Oyster Stew With Buttery Croutons

Homemade croutons top this creamy rich oyster stew.

20 min. prep time
6 servings
000 Ratings



2 cups (3 to 4 slices) cubed 1/2-inch bread
1/4 cup Land O Lakes® Butter, melted
2 tablespoons freshly grated Parmesan cheese


1/4 cup chopped onion
2 medium (1 cup) carrots, shredded
1 pound fresh shucked oysters, undrained
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh cracked pepper


Heat oven to 400°F.

Toss together all crouton ingredients in bowl. Place onto ungreased baking sheet. Bake, stirring once, 7-10 minutes or until browned. Set aside.

Melt 1/2 cup butter in 3-quart saucepan. Add onion, carrots and undrained oysters. Cook over medium heat, stirring occasionally, 8-10 minutes or until edges of oysters curl and vegetables are crisply tender. Remove oysters and vegetables with slotted spoon; set aside.

Gradually whisk flour into liquid in pan until smooth. Continue cooking 1-3 minutes or until bubbly. Gradually stir in milk, cream, salt and 1/4 teaspoon pepper. Continue cooking, stirring occasionally, 10-12 minutes or until mixture comes to a full boil. Add oysters and vegetable mixture. Continue cooking 2-3 minutes or until heated through.

Ladle soup into individual bowls; sprinkle with croutons and cracked pepper.

Nutrition Facts (1 serving)

Calories: 450

Fat: 57g

Cholesterol: 220mg

Sodium: 690mg

Carbohydrates: 23g

Dietary Fiber: <1g

Protein: 13g

Recipe #5342©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I am not at all familiar with using fresh shucked oysters. Can someone more experienced in the kitchen tell me how much I would need if I were to substitute canned clams? Thanks!

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