Oyster And Corn Chowder
|Oysters||24 Ounce, undrained (Standard Variety, Two 12 Ounce Cans Containers)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|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)|
|Hot sauce||1⁄2 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.