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Oyster Stew

This is my mama's Oyster Stew recipe.  I have always used her recipe for oyster stew.  Although it is not the typical consistency of a stew as it is more like a soup to me, we have referred to this as Oyster Stew my entire life!

Growing up, we typically ate this during fall and winter months and there was nothing better than coming inside on a cold day to a hot bowl of oyster stew.  Many folks also serve this as a traditional Christmas meal.  Because it is one of my husband's favorite dishes, we enjoy this stew year round in my house.

Full of oysters and lots of flavor, the richness of this stew comes from the half and half and butter.  The addition of these two ingredients takes this dish to another level of creaminess.  I include the bouillon cube to add to the depth of flavor and it also provides a tad more saltiness to the dish.

This is a family favorite that I hope you enjoy too!


3 – 8oz cans whole oysters (do NOT drain liquid)

1 stick butter

1 medium onion chopped

¾ tsp salt

¾ tsp pepper

4 cups half and half

6 cups whole milk

1 cube Knorr chicken bouillon (These are inexpensive and usually located in the Hispanic section of the grocery store.  If you are unable to locate this brand, just use one serving of any chicken bouillon.)


  1. In a pot, melt butter on medium high heat, then add onions and cook until the onions are translucent.

  2. Turn the heat to medium.

  3. Add oysters, along with the liquid from each can. 

  4. Add salt, pepper and bouillon.

  5. Cook for about 5-6 minutes on medium heat.

  6. Add half and half and milk.

  7. Continue cooking on medium to medium low heat until the stew is hot.

  8. Note:  Milk will clabber easily if left on high or medium high heat.  Stove top temperatures vary for each stove, so watch this process carefully to avoid scorching or clabbering.  Continue to stir periodically throughout the cooking process.  Serve with saltines, oyster crackers, hot sauce, or whatever garnish you prefer.

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