New Year's Oyster Stew Recipe

This was in Taste of Home and while the contributor's name wasn't given she said: "My husband is a former member of the Air Force's Thunderbird team, and I developed this recipe after he invited the whole team to our house on short notice for an informal dinner. It was very easy-it was done in 45 minutes, and it turned out to be the best oyster stew I'd ever made!"

• Ready In: 45 mins
• Serves: 12

Ingredients

• 3  medium leeks, chopped (white portion only)
• 1⁄4 cup butter, cubed
• 2  medium potatoes, peeled and diced
• 2  cups hot water
• 3  teaspoons chicken bouillon granules
• 2  cups milk
• 2  cups half-and-half cream
• 4 (16 ounce) cans  oysters, drained, 64 ounces total
• 1⁄4 teaspoon cayenne pepper
•  salt and pepper, to taste
•  minced fresh parsley, for garnish

Directions

1. In a Dutch oven, saute leeks in butter for 10 minutes or until tender. Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender. Cool.
2. Transfer to a blender. Cover and process until blended. Return to the pan; stir in the milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated through (do not boil). Garnish with parsley. Yield: 12 servings.