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Oyster And Corn Chowder

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Ingredients
  Oysters 24 Ounce, undrained (Standard Variety, Two 12 Ounce Cans Containers)
  All purpose flour 1⁄4 Cup (4 tbs)
  Margarine 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Chopped carrot 1⁄3 Cup (5.33 tbs)
  2% milk 4 Cup (64 tbs) (Low Fat)
  Diced red potato 2 Cup (32 tbs)
  Frozen whole-kernel corn 16 Ounce (1 Package)
  Salt 1 Teaspoon
  Hot sauce 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped green onions 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
Directions

Drain oysters, reserving 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 1/2 cup onion, celery, and carrot; 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.

Recipe Summary

Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Corn

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