When sharing my shopping list for Aldi, I mentioned making oyster soup and a reader asked if I had a recipe. I do! Here is my Creamy Oyster Soup recipe you and your family’s enjoyment.
My recipe really only serves two. I make it for the toddler and I at lunch. There’s just enough left over for a small bowlful to enjoy later.
Chop your veggies small so they cook through faster, and you may omit the potato if you like, I simply feel like it makes it stretch a little bit more. So that being said, you could add another potato if you want it to go even further!
We really like canned oysters because they are soft and can be easily chewed. For the toddler’s sake I also cut them up into chunks. Regardless, we both love this creamy oyster soup and it’s especially good on cool days (which should be happening soon, sometime, it is nearly october after all… ANY day mother nature, I’m tired of sweating!).
Creamy Oyster Soup recipe
- 2 tbsp butter
- 1 large carrot - diced
- 1 stalk celery - sliced
- 1 medium potato - diced
- ½ medium onion chopped
- 2 tbsp flour (I used a gluten free blend)
- ½ tsp salt
- ¼ tsp pepper
- 2 cups whole milk (I use raw milk which really makes it creamy)
- 8oz can of oysters + juice
- Melt butter and saute the carrots, onions, and celery until tender.
- Stir in the flour, salt and pepper.
- Pour in the oyster juice and milk.
- Add potatoes and simmer on low heat for 30 minutes (or until potatoes are tender) stirring every 5- 10 minutes.
- Add oysters (chopped if you like) and cook for another 5 minutes.
- Crockpot version:
- Saute veggies and add flour, then milk and oyster juice and oysters.
- Pour into crock pot and cook on high for two hours
Sarah Kasch says
September 22, 2016 at 6:22 amI love corn in mine. Danny wants his oyster stew with just butter, cream and milk. I like it both ways.
Kristen says
September 22, 2016 at 1:38 pmThis looks so good, I’ll be trying it soon! My husband doesn’t care for oysters so I’d hate to make a huge batch for just myself. Thanks so much for sharing!
Amber says
September 24, 2016 at 1:36 amThank you so much! I can’t wait to try this out!!!
Karen says
September 27, 2016 at 6:06 pmYummy…plan to make it this weekend.
Linda says
September 29, 2016 at 12:34 pmWhat a great recipe. With the weather changing, I shall be making more soup. Thanks for sharing. I would love if you shared this at our link party on Sunday, Dishing It & Digging It.
Laura | Food Fun Family says
October 4, 2016 at 8:45 pmLooks fantastic! Thanks for sharing with the Delicious Dishes Recipe party this week!
Deana says
December 8, 2017 at 4:26 pmI normally just use milk butter and oysters with a little salt and pepper but I did enjoy the veggies in it, My only problem is for some reason my milk cuddled once it cam to a boil. I don’t know what I did wrong but all in all, it was very tasty.
Kendra says
December 23, 2017 at 3:38 pmSometimes my milk does that too, no idea why but we don’t really care, like you said it’s still tasty!
Jessica says
January 16, 2018 at 6:59 pmThis was delicious!!! I used 2% milk, simmered a bay leaf for about 15 minutes because I didn’t have any celery and added about 1/4 cup of corn at the end with the chopped oysters. I also subbed white pepper for the black but made the mistake of using the amount listed. Readers beware white pepper is more intense than black so the 1/4 tspn called for is a bit too much. Try an eighth instead and work up from there if you like. In an attempt to neutralize the heat I added 2 generous dollops of whole milk plain yogurt at the end. Not only did it calm the heat down but it added a smooth creaminess that I was worried the soup would be lacking due to the use of 2% milk. Great recipe, thank you!!!