Oyster Stew

Ingredients

• Servings: 5
• 50 baby carrots, cut in half lengthwise
• 4 russet potatoes, cut into bite-sized pieces
• 1 small yellow onion, chopped
• 3 stalks celery, chopped
• 4 cubes beef bouillon
• 2 (8 ounce) cans oysters
• 1 teaspoon ground black pepper
• 1 (5 ounce) can evaporated milk
• 2 tablespoons butter
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. stir in the evaporated milk and butter; cook and stir until the butter melts completely. season with salt and pepper to serve.