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Per serving:
Calories 255
g total fat 8
g saturated fat 3
g fibre 2
g protein 12
g carbohydrate 30
mg cholesterol 35
mg sodium 333
mg potassium 655
Good: Vitamin C, Niacin
Excellent: Vitamin A, Ribofalvin, Calcium, Iron
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| Creamy Oyster Chowder
1 tbsp olive oil
1 small onion, diced
1 stalk celery, diced
1 carrot, diced
2 tbsp all-purpose flour
1/2 cup fish stock or white wine
1 can (5 oz / 142 g) oysters
1 cup diced peeled potatoes
1 tsp dried thyme or 1 tbsp chopped fresh
2 1/4 cups milk
2 tbsp chopped fresh parsley
Salt and pepper
In large saucepan, heat oil over medium heat; cook onion, celery and carrot, covered, for 5 minutes. Blend in flour. Stirring constantly, gradually pour in stock or white wine. Drain liquid from oysters into pan; set oysters aside. Add potatoes and thyme; stir and bring to boil. Reduce heat and simmer, uncovered, until potatoes are tender, about 10 minutes.
Add oysters, milk and parsley; cook just until heated through. Season with salt and pepper to taste.
Makes 3 main course servings
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