1 (12 oz.) container fresh oysters
1 med. red potato, peeled and cubed
3 c. water
1/2 tsp. salt
1 med. onion, chopped
1/3 c. butter, melted
1 stalk celery, chopped
1/4 c. all-purpose flour
2 c. half and half
1/4 tsp. garlic powder
1/4 tsp. pepper
2 tsp. chopped fresh parsley
Garnish: chopped parsley

Drain oysters, reserving liquid. Using kitchen shears, cut through oysters 6 to 8 times. Set aside. Place potato in a medium saucepan; add water and salt. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain, reserving liquid.

Saute onion and celery in butter in a 3-quart saucepan until tender. Stir in flour and cook 1 minute. Gradually add reserved potato liquid and half & half; cook over medium heat, stirring constantly, until the mixture is slightly thickened.

Stir in cubed potato, oysters, reserved oyster liquid, garlic powder and next 2 ingredients. Simmer 8 to 10 minutes or until edges of oysters curl. Garnish, if desired.

Yield 6 1/2 cups.