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Cream of Oyster Stew

This recipe is from Chesapeake Bay Cooking which specialises in shellfish and seafood recipes as well as the famous Maryland Stuffed Ham recipes.

If you want to visit the Chesapeake Bay Cooking then click here.


4 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup diced carrots
1/4 teaspoon white pepper
oyster liquor
1 10.5 ounce can cream of mushroom soup
1/2 cup milk
1/4 cup chopped parsley
1 pint Maryland oysters, standards

  • Melt butter in a two quart sauce pan.
  • Sauté celery, onion and carrots in melted butter for 5 minutes.
  • Add white pepper and liquor that has been drained from oysters.
  • Add mushroom soup and milk; stir until smooth. Heat to low simmer.
  • Add parsley and oysters.
  • Heat until oysters are plump and edges begin to ruffle.
  • Serve immediately.


  • Add a splash of sherry right before serving.

Serves 4

Chesapeake Bay Cooking

Recipes are from:
Maryland Department of Agriculture, Seafood Marketing Program