Oyster Stew

 Oyster stew

2 large baking potatoes 

1 cup chopped onion

1 cup thinly sliced celery

2 2/3 cup chicken broth

½ cup Chablis or any other dry white wine

2 to 3 teaspoons Worcestershire sauce

½ teaspoon celery salt

¼ to ½ teaspoon white pepper

1 cup milk powder

2 tablespoons flour

¼ cup cold water

1 pint oysters, undrained

Peel potatoes, and cut into ¼ cubes. Combine potatoes and the next 7 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until vegetables are tender. Stir in milk powder; cook, stirring constantly, until powder is dissolved. 

Combine flour and ¼ cup water, blending until smooth. Stir into stew; cook, stirring constantly, until thickened. Stir in oysters; cook for about 5 minutes or until the edge of the oysters curl (do not boil). Yield: 8 cups