1 c. milk
1 cube chicken bouillon
1 c. diced potatoes
1 med. yellow onion
1/2 c. diced carrots
1/2 c. diced celery
1 tsp. salt
1 pt. oysters
1 tsp. curry powder
1/2 pt. (1 c.) half and half
4 oz. Monterey Jack cheese

Simmer milk and bouillon cube until cube is dissolved. Add potatoes, onions, carrots, celery salt and simmer until tender. Blanch oysters add to vegetables and simmer 10 minutes more. Mix curry powder and half and half add to vegetables and oysters.

Simmer about 4 to 8 minutes more to heat. Divide cheese cubed evenly between 4 servings, pour hot stew on top and fold until cheese melts.