Quick Light Oyster Stew

A fast, creamy, comforting soup using canned oysters.

Combine water with butter , worcestershire sauce , juice from oysters and salt in a stockpot and bring to a boil over high heat.

Add potatoes , reduce heat to medium-high , and cook for 20 minutes , stirring occasionally , until potatoes are tender.

If oysters are large , cut into halves or thirds.

When potatoes are tender , reduce heat to medium and add oysters.

Cook until edges curl , about 4 minute.

Meanwhile , scald milk by placing in a large saucepan and heating until bubbles begin to form around edges.

Be careful it does not scorch.

Add to stockpot with pepper and heat through.

Serve with a sprinkle of nutmeg on each serving.

water, butter, worcestershire sauce, canned oysters, salt, russet potato, low-fat milk, white pepper, ground nutmeg