Oyster-and-Corn Chowder

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 244
  • Calories from fat: 23%
  • Fat: 6.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 13.1g
  • Carbohydrate: 36.1g
  • Fiber: 3.1g
  • Cholesterol: 49mg
  • Iron: 5.6mg
  • Sodium: 517mg
  • Calcium: 218mg

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

Preparation

  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.
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