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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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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 |
Directions:
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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