Oyster Stew with Evaporated Milk

Name: Oyster Stew with Evaporated Milk
Total time: 60
Yield: 5
Ingredients: 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 by Robyn Dye from allrecipes.com

Dinner,Lunch 60 Mins.

Ingredients

5 servings

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50 baby carrots, cut in half lengthwise
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4 russet potatoes, cut into bite-sized pieces
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1 small yellow onion, chopped
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3 stalks celery, chopped
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4 cubes beef bouillon

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2 (8 ounce) cans oysters
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1 teaspoon ground black pepper
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1 (5 ounce) can evaporated milk
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2 tablespoons butter
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salt and pepper to taste

Instructions

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.