Oyster-And-Corn Chowder

• 2 (12-ounce) containers standard oysters, undrained
• 1/4 cup all-purpose flour
• 1 tablespoon margarine
• 1/2 cup chopped onion
• 1/3 cup chopped celery
• 1/3 cup chopped carrot
• 4 cups 2% low-fat milk
• 2 cups diced red potato
• 1 (16-ounce) package frozen whole-kernel corn
• 1 teaspoon salt
• 1/2 teaspoon hot sauce
• 1/8 teaspoon pepper
• 7 tablespoons chopped green onions

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

containers standard oysters, allpurpose, margarine, onion, celery, carrot, milk, red potato, corn, salt, hot sauce, pepper, green onions

Taken from www.myrecipes.com/recipe/oyster-and-corn-chowder (may not work)