This delicate oyster soup recipe sets the tone for celebration at any meal. We made this stew healthier by primarily using low-fat milk and increasing the amount of vegetables. Don't worry about shucking the oysters--most supermarket seafood departments carry shucked oysters. Serve with crusty bread to sop up all the delicious bits at the bottom of the bowl.

Bill Scepansky
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Heat butter in a large saucepan over medium heat until melted. Add onion and diced celery, reduce heat to medium-low and cook, stirring occasionally, until translucent and very tender but not browned, 25 to 30 minutes.

  • Meanwhile, cut oysters in half or quarters, depending on size. Pour the oyster liquid through a fine-mesh sieve to strain out any grit.

  • Stir salt and paprika into the vegetables and cook, stirring, for 1 minute more. Add the strained oyster liquid, milk, cream and hot sauce. Increase heat to high and bring to a boil.

  • Reduce heat to a simmer and gently add the oysters. Cook just until their edges begin to curl, 2 to 3 minutes. Remove from heat. Season with pepper. Garnish with celery leaves and chives.


To make ahead: Prepare through Step 3, cover and hold for up to 1 hour or refrigerate stew and oysters separately for up to 1 day. To serve, reheat and finish with Step 4.

Nutrition Facts

147 calories; protein 7.1g; carbohydrates 10.9g; dietary fiber 0.7g; sugars 5.1g; fat 8.4g; saturated fat 4.9g; cholesterol 41.4mg; vitamin a iu 606.9IU; vitamin c 7.8mg; folate 28.3mcg; calcium 141.7mg; iron 4.6mg; magnesium 38.2mg; potassium 282.6mg; sodium 298.9mg; thiamin 0.1mg.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
this is not traditional Maryland Oyster Stew. C'mon anybody can tell you that paprika and hot sauce have no place in a traditional Maryland Oyster Stew. I'm from Maryland and I can tell you that's just not authentic. Maryland Oyster stew is white with just a hint of gold which comes from saffron. Red oyster stew is not something that anybody from Maryland would eat. Additionally you don't put milk in the stew. Cream only. Sometimes you have to tell the doctor to go to hell calories and cholesterol be dammed. Eat it right or don't eat it at all. After all its a treat you don't eat it every day. Pros: Well it does have oysters and cream. Cons: Hot sauce and paprika are not part of a traditional Maryland stew. Read More
Rating: 3 stars
So it may not be "authentic" Maryland Oyster Stew it was not bad. I used fat free milk and cut the oysters in to small spoon size pieces. I did have to add more Tabasco as it tasted a little bland. But it is a good addition to Eating Well. (After all this website is not about Eating Bad.) Read More