"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! —Christa Scott, Santa Fe, New Mexico..."
INGREDIENTS
•
3 medium leeks (white portion only), chopped
•
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 cans (16 ounces each) oysters, drained
•
1/4 teaspoon cayenne pepper
•
Salt and pepper to taste
•
Minced fresh parsley