Creamy Chesapeake Oyster Stew

Slice onions in large slices and put in a stew pot or Dutch oven with the butter on medium heat. Stir together until butter is melted and the onions are softened. Add both cans of cream of celery soup, milk, and cayenne pepper. Stir frequently to prevent the milk from scalding. Add salt to taste. Leave the heat on medium and let the soup warm for 10-15 minutes, stirring to prevent milk scalding.

When the soup is steaming and hot all the way through, use a slotted spoon to place the oysters in the soup and stir. The oysters cook quickly, 2-4 minutes, and are done when the edges start to curl up. Remove the soup from heat and serve immediately.