Sauté celery and onion in butter until tender. Add potato and chicken broth. Boil gently until potato is tender. Stir in salt and pepper, garlic powder and crushed red pepper. Simmer until tender. Drain oysters and add oyster liquid to vegetables and simmer. Once vegetables are tender, stir in oysters. Cook just until oysters curl slightly. Do not overcook oysters. Add slurry of cornmeal and broth to thicken broth. Serve with oyster crackers.
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|Serving Size: 1 Serving (1393g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1319 (57%)|
|Amt Per Serving||% DV|
|Total Fat 146.6g||195 %|
|Saturated Fat 42.7g||214 %|
|Monounsaturated Fat 58.7g|
|Polyunsanturated Fat 32.2g|
|Cholesterol 815.3mg||251 %|
|Sodium 1255.1mg||43 %|
|Potassium 2986.1mg||79 %|
|Total Carbohydrate 46.8g||14 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 41.3g|
|Protein 191.7g||274 %|
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Calories per serving: 2319
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