- Portion size 4 servings
Ingredients
Method
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.
Serve with: Quick Cheese Biscuits
Nutritional facts Per serving: about
- Sodium 766 mg
- Protein 16 g
- Calories 327.0
- Total fat 13 g
- Cholesterol 56 mg
- Saturated fat 5 g
- Total carbohydrate 39 g
%RDI
- Iron 43.0
- Folate 19.0
- Calcium 19.0
- Vitamin A 14.0
- Vitamin C 30.0
