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
How to Make It
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.
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.
Very yummy. We sprinkled some crumbled bacon on top of the soup. The next time I'll increase the carrots and celery a little bit, but no changes otherwise. I bought the oysters at Costco and they were much cheaper than at the grocery store. The chowder is pretty"fishy" tasting from the oyster liquid, but we liked it that way; others may not.
5 ***** +! It's GREAT and adaptable
Instead of Oysters, try cheap mock Crabmeat (sushami?) + cheap canned clams.
Use juice from clams just like recipe's "Oyster juice" to mix with flour. For added richness, I crushed half the corn and added 6 tbsp of cream.
For a Zinger, skip the green onion on top instead add a sprinkle of dried mint.
You'd think you died and went to Heaven!