Golden Oyster Stew
30 mins (prep 10, cooking 20)
15 ingredients
6 servings
This recipe comes from the February 2007 edition of Southern Living Magazine who suggests using only fresh oysters found in the fresh seafood department of your grocery store. Using canned oysters for this recipe is not recommended. Standard sized oysters are best for this stew. See *Note below for make ahead instructions & selecting oysters.

Categories:  stew , equipment , bisques~cream-soups , soups-&-stews , cheese , eggs~dairy , time-to-make , <-30-mins , oysters , main-dish , shellfish , seafood , stove-top ,
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Serving Size (198.66 g)
Servings 6
Amount per Serving
Calories 460.86 Calories from Fat 200.43
% Daily Value *
Total Fat 22.27g 205.58%
Saturated Fat 13.02g 390.51%
Trans Fat 0.16g %
Cholesterol 125.57mg 251.15%
Sodium 684.09mg 171.02%
Total Carbohydrate 26.93g 53.86%
Dietary Fiber 1.02 g 24.44%
Sugars 21.28 g %
Protein 37.51g 450.08%
Vitamin A 928.31IU% Vitamin C 12.42mg%
Calcium 775.74mg% Iron 4.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh mushrooms, cream of potato soup, oyster crackers