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Oyster And Corn Chowder Recipe
|Oysters||24 Ounce, undrained (Standard Variety, Two 12 Ounce Cans Containers)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped carrot||1⁄3 Cup (5.33 tbs)|
|2% milk||4 Cup (64 tbs) (Low Fat)|
|Diced red potato||2 Cup (32 tbs)|
|Frozen whole-kernel corn||16 Ounce (1 Package)|
|Hot sauce||1⁄2 Teaspoon|
|Chopped green onions||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
Serving size: Complete recipe
Calories 1963 Calories from Fat 478
% Daily Value*
Total Fat 53 g81.9%
Saturated Fat 17.9 g89.5%
Trans Fat 0 g
Cholesterol 418.6 mg
Sodium 3441.9 mg143.4%
Total Carbohydrates 248 g82.8%
Dietary Fiber 22.4 g89.6%
Sugars 41.4 g
Protein 130 g260.5%
Vitamin A 291.8% Vitamin C 287.5%
Calcium 159.6% Iron 228.5%
*Based on a 2000 Calorie diet
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 1/2 cup onion, celery, and carrot; 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.