|2 cans (each 133 g)||whole oysters|
|4 strips||bacon, chopped|
|1||stalk celery, chopped|
|2||cloves garlic, minced|
|3||small red-skinned potatoes, cubed (about 12 oz/375 g)|
|2 tbsp (25 mL)||all-purpose flour|
|1/2 tsp (2 mL) each||salt and pepper|
|1 cup (250 mL)||chicken or vegetable stock|
|2 cups (500 mL)||milk|
|1 cup (250 mL)||corn kernels|
|2 tbsp (25 mL)||chopped fresh parsley|
- Drain oysters, reserving juice; cut oysters in half crosswise. Set aside.In large saucepan, cook bacon over medium heat for 5 minutes; drain off fat.
- Add onion, celery and garlic; cook, stirring occasionally, for 5 minutes or until softened. Add potatoes, flour, salt and pepper; stir until vegetables are coated.
- Stir in stock and reserved oyster juice; bring to simmer. Cover and cook, stirring occasionally, for about 15 minutes or until potatoes are tender.
- Add milk, corn and reserved oysters; heat for about 3 minutes or until bubbly and hot.
Serve garnished with parsley.
Makes 4 servings
Nutritional information Per serving: about 327 cal, 16 g pro, 13 g total fat (5 g sat. fat), 39 g carb, 3 g fibre, 56 mg chol, 766 mg sodium. % RDI: 19% calcium, 43% iron, 14% vit A, 30% vit C, 19% folate. Variation: Clam Chowder: Use 2 cans (5 oz/142 g each) baby clams instead of the oysters, but leave the clams whole.
Source: The Canadian Living Test Kitchen. For more delicious Tested Till Perfect recipes, visit http://www.canadianliving.com