Quick & Light Oyster Stew - cooking recipe

Ingredients

2 cups water
1 tablespoon butter
2 teaspoons Worcestershire sauce
2 (8 ounce) cans canned oysters, drained, juice reserved
1/2 teaspoon salt
1 lb russet potato, peeled and cubed
4 cups low-fat milk
1/4 teaspoon white pepper
1/2 teaspoon ground nutmeg

Preparation

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.