Free Recipe Oyster-And-Corn Chowder
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Oyster-And-Corn Chowder Recipe
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
Oyster-And-Corn Chowder Preparation
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. Per serving: cal: 244, pro: 13.1g, fat: 6.2g, sod: 517mg. Reprinted from Cooking Light magazine April 1996 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 7
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