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.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana