Side Pannel
Oyster-And-Corn Chowder
Ingredients List
- 24 oz Standard oysters, undrained
- 1/4 c All-purpose flour
- 1 tb Margarine
- 1/2 c Chopped onion
- 1/3 c Chopped celery
- 1/3 c Chopped carrot
- 4 c 2% lowfat milk
- 2 c Diced red potato
- 1 pk Frozen corn (16 oz)
- 1 ts Salt
- 1/2 ts Hot sauce
- 1/8 ts Pepper
- 7 tb Chopped green onions
Directions
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 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.
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 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.
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