Oyster Stew

• 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

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

baby carrots, potatoes, yellow onion, stalks celery, beef bouillon, oysters, ground black pepper, milk, butter, salt

Taken from allrecipes.com/recipe/oyster-stew-2/ (may not work)