Oyster Stew

• 1 bacon slice, finely chopped
• 3/4 cup chopped onion
• 1/2 cup finely diced celery
• 1/2 cup finely chopped green onions
• 3 tablespoons all-purpose flour
• 1/3 cup dry white wine
• 2 cups 1% low-fat milk
• 1 teaspoon chopped fresh thyme
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1 (16-ounce) container standard oysters, undrained
• 1 tablespoon chopped fresh parsley
• 2 teaspoons fresh lemon juice

1. Cook bacon in a medium saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion, celery, and green onions to drippings in pan; cook over medium heat 7 minutes or until celery is tender, stirring frequently. Stir in flour; cook 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits. Stir in bacon, milk, thyme, salt, and peppers; bring to a simmer. Cook 2 minutes or until slightly thick, stirring constantly with a whisk. Stir in oysters; cook 4 minutes or until edges of oysters curl (do not boil). Stir in parsley and juice.

bacon slice, onion, celery, green onions, allpurpose, white wine, milk, thyme, salt, freshly ground black pepper, ground red pepper, oysters, parsley, lemon juice

Taken from www.myrecipes.com/recipe/oyster-stew-3 (may not work)