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Oyster-and-Corn Chowder

Yield 7 servings (serving size: 1 1/2 cups)

Ingredients

  • 2 (12-ounce) containers standard oysters, undrained
  • 1/4 cup all-purpose flour
  • 1 tablespoon margarine
  • 1/2 cup chopped onion
  • 1/3 cup chopped celery
  • 1/3 cup chopped carrot
  • 4 cups 2% low-fat milk
  • 2 cups diced red potato
  • 1 (16-ounce) package frozen whole-kernel corn
  • 1 teaspoon salt
  • 1/2 teaspoon hot sauce
  • 1/8 teaspoon pepper
  • 7 tablespoons chopped green onions

Nutrition Information

  • calories 244
  • caloriesfromfat 23 %
  • fat 6.2 g
  • satfat 2.5 g
  • monofat 1.7 g
  • polyfat 1.2 g
  • protein 13.1 g
  • carbohydrate 36.1 g
  • fiber 3.1 g
  • cholesterol 49 mg
  • iron 5.6 mg
  • sodium 517 mg
  • calcium 218 mg

How to Make It

  1. Drain the oysters, reserving the juice, and set oysters aside. Place flour in a small bowl. Gradually add oyster juice, stirring with a wire whisk until blended; set aside.

  2. Melt margarine in a Dutch oven over medium heat. Add onion, celery, and carrot, and sauté 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.