Ann has a talent for dreaming up simple and flavorful recipes. Her tastes are wide-ranging and she enjoys fine dining as much as discovering and experiencing the best fast food. Over her years of working as a recipe developer and food editor, she has compiled an impressive library of recipes that she continually mines for ideas and inspiration.
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Homemade croutons top this creamy rich oyster stew.
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.
Dietary Fiber: <1g
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2146
© 2016 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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