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Bobby’s Lighter Oyster Stew

By Bobby Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 1 (16 oz) container oysters
  • 1 tablespoon olive oil
  • 1 large cleaned and thinly sliced leek
  • 4 thinly sliced scallions
  • 3 tablespoons all purpose flour
  • 2 cups reduced-sodium chicken broth
  • 1 1/2 cups fat-free milk
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup reduced-fat half and half
  • 8 optional multi-grain crackers


Drain the oysters in a colander over a bowl, reserving the liquid. Coarsely chop the oysters; set aside.

Heat the oil in a large nonstick saucepan over medium heat. Add the leek and scallions and cook, stirring occasionally, until soft, 4-5 minutes. Stir in the flour and cook, stirring constantly with a wooden spoon, 1 minute.

Add the broth and milk; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the stew begins to thicken, about 8 minutes.


Stir in the oysters, the reserved liquid, parsley, salt and pepper. Cook, just until the oysters begin to curl, 2-3 minutes. Stir in the half-and-half; heat through. Serve with the crackers, if using.