Corn and Oyster Chowder

One 10-oz. pkg. frozen cut corn
1/2 lb. leeks, cut into 1/2 inch slices (1-1/2 cup)
1 tsp. instant chicken bouillon granules
1/8 tsp. white pepper
Dash salt
3/4 cup water
1 bay leaf
2 cup milk
5 slices processed Swiss cheese cut in small pieces
Two 8-oz. cans whole oysters
Fresh chives
Julienne of red pepper

In a 3-quart saucepan combine corn, leeks, bouillon granules, white pepper, salt, bay leaf and 3/4 cup water. Bring to a boil; reduce heat. Cover and simmer over medium heat for 6 to 8 minutes or until vegetables are crisp-tender. Do not drain. Stir in milk. Cook and stir over low heat for 2 to 3 minutes or until milk is heated through. Stir in undrained oysters. Heat through. Remove bay leaf. Ladle into individual serving bowls. Garnish with chives and red pepper.

The secret to success when you prepare this quick and easy soup is keeping the heat low. This guarantees the soup's velvety smooth texture.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana