Smoky Oyster Chowder

Ingredients

2 cans (each 133 g)	whole oysters
4 strips	bacon, chopped
1	onion, 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

Directions

1. 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. 2. 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. 3. Stir in stock and reserved oyster juice; bring to simmer. Cover and cook, stirring occasionally, for about 15 minutes or until potatoes are tender. 4. 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