Oyster-and-Corn Chowder



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

Recipe from

Cooking Light

Nutritional 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


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


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.