Best Oyster Chowder Ever Recipe

Ingredients:

• 1 (12 ounce) shucked oysters, drained with liquid reserved
• 1 onion, chopped
• 1 potato, diced
• 1 cup coarsely chopped broccoli
• 1 cup water
• cup frozen corn
• cup butter
• cup all-purpose flour
• 3 cups milk
• Salt and ground black pepper to taste

Directions:

1. Heat a skillet over medium heat and cook the oysters along with their reserved liquid until the edges of the oysters curl, about 5 to 10 minutes. Remove the skillet from the heat and set aside.
2. In a saucepan, combine the chopped onion, diced potato, broccoli, water, and frozen corn. Bring the mixture to a boil, then reduce the heat and simmer for about 10 to 15 minutes, or until the vegetables are tender.
3. Once the vegetables are tender, drain them and reserve the liquid. Set both the vegetables and the liquid aside for later use.
4. In a large pan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until the mixture is smooth and bubbly.
5. Slowly pour in the reserved vegetable water and the milk, stirring constantly. Continue to cook the mixture over medium heat until it thickens, about 5 minutes.
6. Add the cooked oysters and vegetables to the milk mixture, and cook over medium-low heat for an additional 5 minutes, or until everything is heated through.
7. Season the soup with salt and pepper to taste before serving.

Recipe Tips:

• If using fresh oysters, save and use the liquid when cooking.
• Omit salt if using canned oysters.

Nutrition Facts (per serving):

• Calories: 260
• Total Fat: 13g (16% Daily Value)
• Saturated Fat: 7g (36% Daily Value)
• Cholesterol: 76mg (25% Daily Value)
• Sodium: 298mg (13% Daily Value)
• Total Carbohydrate: 25g (9% Daily Value)
• Dietary Fiber: 2g (7% Daily Value)
• Total Sugars: 8g
• Protein: 13g (25% Daily Value)
• Vitamin C: 26mg (29% Daily Value)
• Calcium: 203mg (16% Daily Value)
• Iron: 6mg (33% Daily Value)
• Potassium: 567mg (12% Daily Value)