Oyster-and-corn chowder
Yield: 7 Servings
Ingredients:
- 24 oz Standard oysters undrained
- 1/4 c All-purpose flour
- 1 tb Margarine
- 1/2 c Chopped onion
- 1/3 c Chopped celery
- 1/3 c Chopped carrot
- 4 c 2% lowfat milk
- 2 c Diced red potato
- 1 pk Frozen corn (16 oz)
- 1 ts Salt
- 1/2 ts Hot sauce
- 1/8 ts Pepper
- 7 tb Chopped green onions
Instructions:
Drain the oysters reserving the juice and set oysters aside. Place flour in a small bowl. Gradually add oyster juice stirring with a wire whisk until blended; set aside. Melt margarine in a Dutch oven over medium heat. Add onion celery and carrot and saute 5 minutes. Add milk and diced potato; bring to a simmer. Cover and cook 10 minutes. Add corn; cover and cook 5 minutes. Add oysters oyster juice mixture salt hot sauce and pepper; cook uncovered 6 minutes or until edges of oysters curl. Ladle into soup bowls and top with green onions. Per serving: cal: 244 pro: 13.1g fat: 6.2g sod: 517mg. Reprinted from Cooking Light magazine April 1996
