If you want a thicker soup try sprinkling some instant potato flakes into the simmering stew. Not only does this thicken, but adds flavor as well.


  • 1/4 c. butter
  • 1 pint freshly shucked oysters & oyster liquor
  • 1/4 tsp. salt
  • 1/8 tsp. celery salt
  • 1/4 tsp. pepper
  • 1 1/2 c. milk
  • 1/4 c. dry white wine (optional)


Melt butter in heavy saucepan; add oysters and liquor. Cook over medium heat, stirring often, until hot (do NOT boil); add salt, celery salt & apper. Gradually add milk, stirring constantly. Continue cooking over medium heat, stirring constantly, until heated through and oyster edges curl. Stir in wine, if used. Makes about 4 cups.

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Submitted 6/13/05.
Source: Southern Living 1980
Submitted By: Ruth A. Burbage
Oyster Stew