Yield: 7 Servings
|24 ounces||Standard oysters, undrained|
|¼ cup||All-purpose flour|
|½ cup||Chopped onion|
|⅓ cup||Chopped celery|
|⅓ cup||Chopped carrot|
|4 cups||2% lowfat milk|
|2 cups||Diced red potato|
|1 pack||Frozen corn (16 oz)|
|½ teaspoon||Hot sauce|
|7 tablespoons||Chopped green onions|
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