Paul's Oyster Stew P. Filipek reviews online

Paul's Oyster Stew

P. Filipek

This rich, old-fashioned oyster stew is shared in memory of my mother, Ramona M. Filipek (1928 to 2006). It is a Christmas family favorite, but good anytime. Serve hot with oyster crackers. Leftovers can be frozen.


Edition Details


P. Filipek

Cooking method

Melt butter in a 10-quart stockpot over medium-high heat. Cook and stir celery, fresh onion, dried onion, black pepper, and celery salt in melted butter until celery and onion are tender, 7 to 10 minutes.
Reduce heat to low. Sprinkle flour over celery and onions; stir gently until flour becomes a smooth paste. Add the cream of celery soup; stir gently. Pour 1% milk, condensed milk, and liquid from the oysters into the mixture; stir. Gently fold oysters into the soup.
Increase heat to medium. Cook mixture at a simmer, stirring occasionally, for 1 hour. Remove from heat and allow to cool slightly, about 10 minutes.
Refrigerate soup for 24 to 48 hours before reheating gently to serve.

Number of persons


Full cooking time

20 m

Cooking time

1 h 10 m

Time for preparing

1 d 1 h 30 m




12.4 g




20.1 g


94 mg


670 mg

Ingredients Paul's Oyster Stew

1 1/2 tablespoons all-purpose flour
1 teaspoon ground black pepper
1/4 cup dried minced onion
3 tablespoons butter
1/8 teaspoon celery salt
1 1/2 cups chopped celery
1/4 cup chopped fresh onion
2 (12.5 fl oz) cans cream of celery soup
1 gallon 1% milk
2 (10 ounce) cans condensed milk (optional)
8 (8 ounce) cans oysters, drained and liquid reserved


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