Oyster StewSubmitted by: MARCUSWARD
3 Medium leeks (white portion only, chopped)
1/4 cup butter
2 medium potatoes peeled and diced
2 cups hot water
3 chicken bouillon cubes
2 cups milk
2 cups half and half cream
4 cans oysters (64oz total)
1/4 teaspoon cayenne pepper
salt and pepper to taste
Transfer to a blender, cover and process until blended. Return to pan, stir in milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated, do not boil. Garnish with parsley. 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MARCUSWARD.