When the weather turns cooler (or colder as in this winter) I find myself longing for a warm bowl of stew. Sometimes that stew is oyster, but I tend to love Salmon Stew more than Oyster Stew.
Growing up, we interchangeably had both stews, especially on Christmas eve. Made the same way (with the exception that my father always put a potato in his Salmon Stew), they were economical and fast. We always had a can of salmon and evaporated milk in the pantry. This stew took less time than it would to make chili beans or even beef stew.
Of course, having lived across most of the state of South Carolina in my teaching endeavors, I'm finding that most things here in the south are made similarly. Oyster, Salmon, and even Chicken stew all have similar starting points and are eaten the same way with hot sauce, a little ketchup (for the little ones), and saltines. The variations only involve a potato and an onion.
Place all ingredients into a saucepan and cook on medium heat until potatoes are tender. If leaving potatoes out, you can cook until stew comes to a gentle boil. Remove from heat and serve.
This stew is delicious straight out of the sauce pan, but you can add a few other ingredients to liven it up. Add hot sauce, ketchup, and/or crackers to your bowl. Serve with crackers or oyster crackers.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.