Mad Scientist Stew

 

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) Green Giant® Valley Fresh Steamers® 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

• 1 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.
• 2 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.
• 3 Serve stew with French bread. Garnish with green onions. Serve with pepper sauce.