Oyster Stew with Evaporated Milk

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

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