Oyster Stew with Vegetables

• Ready In: 1 hr
• Serves: 6

Ingredients

• 0.5 (16 ounce) package  frozen mixed vegetables (mixed broccoli, cauliflower and carrots)
• 1  small onion, cut into thin wedges
• 1⁄2 teaspoon instant chicken bouillon granules
• 1⁄2 teaspoon white pepper
• 1  bay leaf
• 2 (12 ounce) cans evaporated milk
• 1  pint  oysters, shucked or 2 (8 ounce) cans  oysters (whole)

Directions

1. Cut up any large vegetables.
2. In a 3 quart saucepan combine vegetables, onions, bouillon granules, peppers, bay leaf and 1/2 cup water.
3. Bring to boiling.
4. Reduce heat. Cover and simmer over medium heat 5 to 7 minutes.
5. Do not drain.
6. Stir in evaporated milk.
7. Heat through.
8. Add undrained oysters to vegetable mixture. Cook over medium heat about 5 minutes or until edges of oysters curl, stirring frequently.
9. If using canned oysters, just heat through.
10. Remove bay leaf.