Mad Scientist Stew

Treat your family with this stew that’s made with corn, milk and oysters - a tasty dinner perfect for Halloween. MORE+ LESS-

By Betty Crocker Kitchens

October 24, 2016

1/4

cup butter

medium stalks celery, sliced (1 1/4 cups)

large onion, chopped (1 cup)

cloves garlic, finely chopped

package (9 oz) frozen white shoepeg corn, thawed

1/4

cup Gold Medal™ all-purpose flour

teaspoon salt

1/2

teaspoon pepper

cups milk

cup half-and-half

containers (16 oz each) shucked oysters, drained, liquid reserved

tablespoons dry sherry

slices (1/2 inch thick) French bread, toasted

medium green onions, sliced (1/4 cup), if desired

Red pepper sauce, if desired

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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.