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