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Creamy Oyster Soup Recipe

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September 22, 2016 by Kendra 12 Comments

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!

A rich and creamy oyster soup recipe. Perfect for fall and winter!

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!).

A rich and creamy oyster soup recipe. Perfect for fall and winter!

Creamy Oyster Soup recipe

4.7 from 6 reviews

Creamy Oyster Soup Recipe
 

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Prep time
5 mins

Cook time
45 mins

Total time
50 mins

 

This creamy oyster soup recipe is perfect for a light lunch and on cool days.
Author: Kendra ~A Proverbs 31 Wife
Recipe type: Soup
Serves: 2

Ingredients
  • 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

Instructions
  1. Melt butter and saute the carrots, onions, and celery until tender.
  2. Stir in the flour, salt and pepper.
  3. Pour in the oyster juice and milk.
  4. Add potatoes and simmer on low heat for 30 minutes (or until potatoes are tender) stirring every 5- 10 minutes.
  5. Add oysters (chopped if you like) and cook for another 5 minutes.
  6. Crockpot version:
  7. Saute veggies and add flour, then milk and oyster juice and oysters.
  8. Pour into crock pot and cook on high for two hours

3.4.3177

A rich and creamy oyster soup recipe. Perfect for fall and winter!

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Filed Under: Healthy Living, Recipes Tagged With: cooking, easy recipe, easy recipes, healthy, real foods, whole foods

Respectful opinions are always welcome

  1. Sarah Kasch says

    September 22, 2016 at 6:22 am

    I love corn in mine. Danny wants his oyster stew with just butter, cream and milk. I like it both ways.

    Reply
  2. Kristen says

    September 22, 2016 at 1:38 pm

    This 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!

    Reply
  3. Amber says

    September 24, 2016 at 1:36 am

    Thank you so much! I can’t wait to try this out!!!

    Reply
  4. Karen says

    September 27, 2016 at 6:06 pm

    Yummy…plan to make it this weekend.

    Reply
  5. Linda says

    September 29, 2016 at 12:34 pm

    What 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.

    Reply
  6. Laura | Food Fun Family says

    October 4, 2016 at 8:45 pm

    Looks fantastic! Thanks for sharing with the Delicious Dishes Recipe party this week!

    Reply
  7. Deana says

    December 8, 2017 at 4:26 pm

    I 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.

    Reply
    • Kendra says

      December 23, 2017 at 3:38 pm

      Sometimes my milk does that too, no idea why but we don’t really care, like you said it’s still tasty!

      Reply
    • Don says

      December 29, 2019 at 10:53 am

      My oyster soup use to curl when using milk and butter, but found that by using 2 cups of cooking cream all came out perfect.

      Reply
  8. Jessica says

    January 16, 2018 at 6:59 pm

    This 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!!!

    Reply
    • Sandy says

      December 24, 2021 at 8:45 pm

      The oyster soup was delicious. I will be making it again i’m sure. Thanks for the recipe.

      Reply
  9. Donna @ Modern on Monticello says

    September 16, 2021 at 12:14 pm

    This would be wonderful on a cold winter night. Thanks for sharing the recipe. #HomeMattersParty

    Reply

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about-small Hello, my name is Kendra. I am married to an amazing young man named Jason, and together we have 3 boys! Here at A Proverbs 31 Wife, you will find posts on homemaking, natural living, marriage, and motherhood. My goal is to uplift and inspire Christian wives and Mothers. {Read More}

 

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