Jeri’s Oyster Stew

A rich, satisfying soup that tastes best on a cold, damp night. Don’t skimp on the oysters.

4 servings



Total Timeunder 30 minutes

OccasionCasual Dinner Party

Recipe Coursemain course

Five Ingredients or LessYes

Mealdinner, lunch


Taste and Texturecreamy, rich, savory

Type of Dishhot soup


  • 1 quart shucked oysters and their liquor
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cayenne
  • 1 cup cream or evaporated milk, or more to taste
  • 3 tablespoons butter, cut into pieces, plus butter pats for garnish
  • Soda crackers
  • Tabasco sauce


  1. Pour the oysters, including all of the liquid, into a large soup pot, and add about 2 cups pure spring water.

  2. Season with salt, black pepper, and cayenne. Bring nearly to a boil and decrease the heat to a simmer. Cook until the oyster gills curl, about 3 minutes.

  3. Add the cream and cook over medium heat until hot, but do not allow to boil. Stir in the butter.

  4. Serve in a soup bowl with an extra pat of butter on top. Have lots of soda crackers and Tabasco sauce on the table.


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