Oyster Stew 2

Makes 4 Servings
Serving Size: 10 ounces

Ingredients

  • 1 medium onion, minced
  • 1 stalk celery, minced
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dried savory
  • 1 medium baking potato, diced
  • 1 1/2 cup reduced sodium chicken broth
  • 1 cup bottled clam juice
  • 1/2 cup frozen corn
  • 1 cup sliced mushrooms
  • 1 1/2 cup small oysters, drained
  • 1 1/2 cup nonfat milk
  • 1-2 teaspoons flour
  • 1/4 cup fresh parsley, minced

Directions

Heat olive oil in a large saucepan over medium heat. Add onions and celery and saute until onions are tender. Add garlic and savory and mix well. Add potato, chicken broth, clam juice and bring to boil.

Reduce heat, cover and simmer for 15 minutes.

Stir in the corn, mushrooms and oysters and simmer briefly until the edges of the oysters start to curl. Slowly add the milk and parsley and heat through.

Add enough flour to reach desired consistency.

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