Oyster-and-Corn Chowder

Health score
14%
Oyster-and-Corn Chowder
45 min.
7
162kcal

Suggestions


Welcome to a delightful culinary adventure with our Oyster-and-Corn Chowder! This comforting soup is a perfect blend of flavors and textures, making it an ideal starter or snack for any occasion. Imagine the rich, briny taste of fresh oysters mingling with the sweetness of corn and the heartiness of diced red potatoes. Each spoonful is a warm embrace, perfect for cozy evenings or gatherings with friends and family.

In just 45 minutes, you can whip up this delicious chowder that serves seven, making it a fantastic choice for a crowd. The combination of vibrant vegetables like carrots and celery adds a lovely crunch, while the creamy base, enriched with low-fat milk, ensures a satisfying experience without the guilt. With a hint of hot sauce to elevate the flavors, this chowder is sure to impress even the most discerning palates.

Whether you're looking to impress guests at a dinner party or simply want to indulge in a comforting bowl of soup, our Oyster-and-Corn Chowder is the perfect recipe to add to your repertoire. So gather your ingredients, roll up your sleeves, and let’s create a dish that will warm your heart and tantalize your taste buds!

Ingredients

  • 0.3 cup carrots chopped
  • 0.3 cup celery chopped
  • 16 ounce whole-kernel corn frozen
  • 0.3 cup flour all-purpose
  • tablespoons green onions chopped
  • 0.5 teaspoon hot sauce 
  • cups milk 2% low-fat
  • tablespoon butter 
  • 0.5 cup onion chopped
  • 24 ounce standard oysters undrained
  • 0.1 teaspoon pepper 
  • cups potatoes diced red
  • teaspoon salt 

Equipment

  • bowl
  • ladle
  • whisk
  • dutch oven

Directions

  1. Drain the oysters, reserving the juice, and set oysters aside.
  2. Place flour in a small bowl. Gradually add oyster juice, stirring with a wire whisk until blended; set aside.
  3. Melt margarine in a Dutch oven over medium heat.
  4. Add onion, celery, and carrot, and saut 5 minutes.
  5. Add milk and diced potato; bring to a simmer. Cover and cook 10 minutes.
  6. Add corn; cover and cook 5 minutes.
  7. 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.

Nutrition Facts

Calories162kcal
Protein18.44%
Fat21.08%
Carbs60.48%

Properties

Glycemic Index
34.98
Glycemic Load
3.01
Inflammation Score
-8
Nutrition Score
13.270434887513%

Flavonoids

Apigenin
0.14mg
Luteolin
0.06mg
Isorhamnetin
0.57mg
Kaempferol
0.18mg
Myricetin
0.01mg
Quercetin
3.13mg

Nutrients percent of daily need

Calories:161.78kcal
8.09%
Fat:3.97g
6.11%
Saturated Fat:1.33g
8.32%
Carbohydrates:25.62g
8.54%
Net Carbohydrates:23.24g
8.45%
Sugar:10.9g
12.11%
Cholesterol:10.63mg
3.54%
Sodium:565.74mg
24.6%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.81g
15.62%
Zinc:4.77mg
31.83%
Vitamin A:1471.37IU
29.43%
Vitamin B12:1.68µg
27.92%
Phosphorus:205.4mg
20.54%
Calcium:192.28mg
19.23%
Vitamin B2:0.3mg
17.6%
Copper:0.35mg
17.53%
Vitamin K:15.61µg
14.87%
Potassium:484.45mg
13.84%
Folate:48.32µg
12.08%
Vitamin B1:0.17mg
11.26%
Manganese:0.21mg
10.55%
Vitamin D:1.48µg
9.89%
Selenium:6.88µg
9.82%
Fiber:2.39g
9.55%
Magnesium:35.8mg
8.95%
Vitamin B6:0.18mg
8.82%
Vitamin B5:0.87mg
8.67%
Vitamin B3:1.52mg
7.61%
Vitamin C:5.58mg
6.76%
Iron:1.13mg
6.31%
Vitamin E:0.32mg
2.16%
Source:My Recipes