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Oyster And Corn Chowder

Healthycooking's picture
  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1963 Calories from Fat 478

% Daily Value*

Total Fat 53 g81.9%

Saturated Fat 17.9 g89.5%

Trans Fat 0 g

Cholesterol 418.6 mg139.5%

Sodium 3441.9 mg143.4%

Total Carbohydrates 248 g82.8%

Dietary Fiber 22.4 g89.6%

Sugars 41.4 g

Protein 130 g260.5%

Vitamin A 291.8% Vitamin C 287.5%

Calcium 159.6% Iron 228.5%

*Based on a 2000 Calorie diet


Oyster And Corn Chowder Recipe