Thicker Oyster Stew

• butter↗4 tablespoons
• sweet onion1 cup

  finely chopped

• celery ribs, finely chopped↗2 2
• garlic cloves, minced↗2 2
• shucked oyster, do NOT drain↗1 quart
• flour, dissolved in↗1⁄4 cup

  1⁄4

• very hot water1⁄4 cup

  1⁄4

• fat-free half-and-half, can use regular1 quart
• sugar↗1 teaspoon
• salt, to taste↗1 teaspoon
• tarragon1⁄2 teaspoon

  1⁄2

• white pepper1⁄4 teaspoon

  1⁄4

• paprika↗1⁄4 teaspoon

  1⁄4

Step-by-step instructions

1. 1

   In a soup pot, melt butter. Add the finely chopped onions and celery and minced garlic. Cook for about five minutes until veggies are tender.

2. 2

   Add the oysters and their liquid to the pot. Bring to a boil and boil for 4-5 minutes, until oysters curl; reduce heat to a simmer.

3. 3

   In a small cup whisk together 1/4 flour in 1/4 water until very smooth; add this to soup pot, stirring constantly.

4. 4

   Add all remaining ingredients to the soup pot. Cook over med heat, stirring frequently, for about 10-12 more minutes or until heated through and thickened.

5. 5

   Serve.