| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Soups | 7 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 at www.synapse.com/~gemini
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