Ingredients
1/2 stick butter
1 stalk celery
1/2 onion (red onion adds a nice color)
1/2 bell pepper (optional)
4 cans oysters (see above notes)
milk
salt and pepper to taste
Preparation
In a stockpot, melt the butter on medium heat.
Add celery and onion and sautee until they are almost translucent.
Cut the heat back to medium-low.
Start adding the cans of oysters juice and all.
Pour milk into the cans and then into the pot. The key is to use equal parts milk to cans of seafood added.
Cover and simmer until warmed through but don’t let it come to a boil.
Season to taste with salt and pepper.
