Ingredients
1/4
cup butter
3
medium stalks celery, sliced (1 1/4 cups)
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1
package (9 oz) frozen white shoepeg corn, thawed
1/4
cup Gold Medal™ all-purpose flour
1
teaspoon salt
1/2
teaspoon pepper
2
cups milk
1
cup half-and-half
2
containers (16 oz each) shucked oysters, drained, liquid reserved
2
tablespoons dry sherry
8
slices (1/2 inch thick) French bread, toasted
4
medium green onions, sliced (1/4 cup), if desired
Red pepper sauce, if desired
Preparation
In 3-quart saucepan, melt butter over medium heat. Cook celery, onion and garlic in butter 10 minutes, stirring occasionally, until tender. Add corn; cook 1 minute. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly.
Gradually add milk, half-and-half and reserved oyster liquid, stirring constantly, until mixture boils and thickens. Stir in oysters. Cook over low heat until edges of oysters begin to curl. Remove from heat; stir in sherry.
Serve stew with French bread. Garnish with green onions. Serve with pepper sauce.
