Oyster-and-corn chowder

Yield: 7 Servings

Measure Ingredient
24 ounces Standard oysters, undrained
¼ cup All-purpose flour
1 tablespoon Margarine
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)
1 teaspoon Salt
½ teaspoon Hot sauce
⅛ teaspoon Pepper
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

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