Oyster & Corn Chowder

Oyster & Corn Chowder

0 Reviews
From: Diabetic Living Magazine

Take a basic corn chowder recipe, add potatoes, jalapeños, and oysters and what do you get? A hearty 45-minute soup that will have people begging for seconds.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 cup chopped onion (1 large)
  • ½ cup chopped red bell pepper
  • 1 clove garlic, minced
  • 2 teaspoons olive oil
  • 1 (14 ounce) can reduced-sodium chicken broth
  • 1½ cups coarsely chopped potato
  • 1 fresh jalapeño chile pepper, seeded and finely chopped (see Tip)
  • ¼ teaspoon salt
  • Pinch of ground pepper
  • 8 ounces shucked oysters with their liquid
  • 1 cup fresh or frozen whole kernel corn
  • 1 tablespoon chopped fresh oregano, plus sprigs for garnish
  • ½ cup half-and-half

Preparation

  • Prep

  • Ready In

  1. Cook and stir onion, bell pepper, and garlic in hot oil in a medium saucepan over medium heat until tender.
  2. Carefully stir chicken broth, potato, jalapeño, salt, and ground pepper into the vegetable mixture in the saucepan. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until the potato is nearly tender. Stir in undrained oysters, corn, and oregano. Return to boiling; reduce heat.
  3. Cover; simmer about 5 minutes or until the oysters are plump and opaque. Stir in half-and-half; heat through. If desired, garnish with oregano sprigs.
  • Tip: Because hot chile peppers, such as jalapeños, contain oils that can burn skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash them well with soap and water.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 203 calories; 7 g fat(3 g sat); 3 g fiber; 29 g carbohydrates; 8 g protein; 53 mcg folate; 25 mg cholesterol; 5 g sugars; 830 IU vitamin A; 46 mg vitamin C; 81 mg calcium; 4 mg iron; 501 mg sodium; 546 mg potassium
  • Nutrition Bonus: Vitamin C (77% daily value), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 lean protein, ½ fat, ½ vegetable

Reviews 0