Oyster-and-corn chowder Recipe

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Oyster-and-corn chowder

Artist:	_	Yield:	7
Categories:	Cereals, Exotic, Soups & Stews	Rating:	0
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Ingredients:

24	oz	Standard oysters, undrained
1/4	cup	All-purpose flour
1	tbsp	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	pack	Frozen corn (16 oz)
1	tsp	Salt
1/2	tsp	Hot sauce
1/8	tsp	Pepper
7	tbsp	Chopped green onions

Procedures:

1	Drain the oysters, reserving the juice, and set oysters aside.
2	Place flour in a small bowl.
3	Gradually add oyster juice, stirring with a wire whisk until blended; set aside.
4	Melt margarine in a dutch oven over medium heat.
5	Add onion, celery, and carrot, and saute 5 minutes.
6	Add milk and diced potato; bring to a simmer.
7	Cover and cook 10 minutes.
8	Add corn; cover and cook 5 minutes.
9	Add oysters, oyster juice mixture, salt, hot sauce, and pepper; cook, uncovered, 6 minutes or until edges of oysters curl.
10	Ladle into soup bowls, and top with green onions.
11	Per serving: cal: 244, pro: 13.1g, fat: 6.2g, sod: 517mg.
12	Reprinted from cooking light magazine april 1996