Dad’s Oyster Stew

Submitted by Luke Edwards - added 8/23/26

⏱ 30 🍽 Serves 6

My dad is a quiet, sweet, unobtrusive fellow. He doesn’t cook as often as mom, but when he does this is one of his favorites. This soup certainly was my favorite soup growing up. I never realized until I asked him for this recipe for the ward cook how easy it is to make!

Ingredients

• 1 can of oysters
• 2 Tbsp. olive oil
• 1/2 cup onions
• 1 Tbsp. flour
• 3 cups milk
• 1/2 cup water
• 2 chicken bullion cubes
• Garlic to taste
• Thyme to taste
• Your favorite soup crackers

Instructions

1. I put olive oil in the bottom of a large sauce pan; cook about half a cup of onions until they are transparent; add a heaping tablespoon of flour and mix well (you can use more flour if you prefer thicker soup)
2. Add the oysters and milk, use the oyster can to measure 3 cans of milk.
3. Heat on medium heat.
4. In a separate cup, heat water and chicken bullion cubes, two should be enough, in the microwave for one minute. Add to the sauce pan.
5. Then I add garlic to taste and about 1/2 teaspoon of thyme.
6. Heat until the soup starts steaming. Be careful not to boil it, because that leaves a skim on top.
7. Turn it down in low. It should be ready to serve.
8. Sometimes instead of using sautéed onions, I take some dried onions and mix it in with the chicken bouillon and heat them together to make the onions for the soup. I suppose you could use chicken broth instead of the chicken bouillon.
9. Serve with crackers