Recipe - Oyster-And-Corn Chowder

24 ounce Standard oysters, undrained
One fourth cup Allpurpose flour
1 tablespoon Margarine
One half cup Chopped onion
1/3 cup Chopped celery
1/3 cup Chopped carrot
4 cup 2% lowfat milk
2 cup Diced red potato
1 pack Frozen corn (16 oz)
1 teaspoon Salt
One half teaspoon Hot sauce
1/8 teaspoon Pepper
7 tablespoon Chopped green onions

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 minced 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