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| Oyster-And-Corn Chowder Recipe |
Category: Soups
Rating:
N/A
Servings: 7
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Ingredients
24 oz standard oysters, undrained
1/4 cup all-purpose flour
1 tablespoon margarine
1/2 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrot
4 cup 2% lowfat milk
2 cup diced red potato
1 pkg frozen corn (16 oz)
1 teaspoon salt
1/2 teaspoon hot sauce
1/8 teaspoon pepper
7 tablespoon chopped green onions
Cooking Directions:
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
soups
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