1/2 cup sliced leek or chopped onion
1 medium potato, diced
1 cup water
1/2 teaspoon instant chicken bouillon granules
1/4 teaspoon white pepper
2 12-ounce cans evaporated skim milk
1 pint shucked oysters
1 tablespoon snipped fresh parsley
2 teaspoons butter-flavored sprinkles (optional)
1. In 3-quart saucepan combine leek or onion, potato, water, bouillon granules, and white pepper. Bring to boiling. Reduce heat; cover and simmer for 7 minutes or until potatoes are done. Do not drain.
2. Stir in evaporated skim milk. Cook over medium heat for 5 minutes. Add undrained oysters. Cook about 5 minutes more or until edges of oysters curl, stirring frequently. Stir in parsley. Stir in butter-flavored sprinkles, if desired.