Yuletide Oyster Stew With Buttery Croutons

Yuletide Oyster Stew With Buttery Croutons
0 Reviews
Homemade croutons top this creamy rich oyster stew.
20 min
Prep Time
50 min
Total Time
6 servings



(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


(1/2 Cup)
@Land O Lakes® Butter
(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)
(2 Cups)
@Land O Lakes® Heavy Whipping Cream
(1/2 Teaspoon)
(1/4 Teaspoon)
Fresh cracked pepper


  1. Heat oven to 400°F.
  2. Toss together all crouton ingredients in bowl. Place onto ungreased baking sheet. Bake, stirring once, 7-10 minutes or until browned. Set aside.
  3. 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.
  4. 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.
  5. Ladle soup into individual bowls; sprinkle with croutons and cracked pepper.

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Recipe Comments and 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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