Creamy Oyster Stew with Evaporated Milk

Follow our step-by-step guide on how to make Creamy Oyster Stew with Evaporated Milk.

1. Step 1

   Start by gathering your fresh ingredients. In a large stock pot, combine the baby carrots, russet potatoes, chopped yellow onion, and celery. Toss in the beef bouillon cubes for a savory kick. Pour in enough water to cover the vegetables completely, and turn the heat to medium-high. Bring this colorful medley to a boil and let it bubble away for about 30 minutes, allowing the flavors to meld beautifully.

2. Step 2

   Once the vegetables are tender, it's time to add the star of the show: the oysters! Gently stir in the canned oysters along with their juices, and sprinkle in a teaspoon of ground black pepper. Let this simmer for an additional 3 minutes, allowing the oysters to warm through and infuse their briny goodness into the stew.

3. Step 3

   Now, reduce the heat to low and add in the creamy evaporated milk and butter. Stir gently until the butter melts completely, creating a luscious, velvety texture. Taste your stew and season with salt and pepper to your liking. This is where you can adjust the flavors to make it just right for you!

4. Step 4

   Serve your creamy oyster stew hot, perhaps with a slice of crusty bread on the side to soak up all that delicious broth. Enjoy the warmth and comfort of this delightful dish, perfect for sharing with loved ones on a chilly evening.