Oyster-And-Corn Chowder

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Oyster-And-Corn Chowder Ingredients

24 oz Standard oysters, undrained	2 c Diced red potato
1/4 c All-purpose flour	1 pk Frozen corn (16 oz)
1 tb Margarine	1 ts Salt
1/2 c Chopped onion	1/2 ts Hot sauce
1/3 c Chopped celery	1/8 ts Pepper
1/3 c Chopped carrot	7 tb Chopped green onions
4 c 2% lowfat milk

Instructions for Oyster-And-Corn Chowder

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CornCuisine: Uncategorized

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