| 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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