Oyster And Spinach Chowder
Nonstick spray coating
½ cup chopped onion
½ cup shredded carrot
2½ cups skim milk
¼ cup all-purpose flour
2 tablespoons nonfat dry milk powder
¼ teaspoon salt
1 8-ounce bottle clam juice or 1 cup chicken broth
2 8-ounce cans whole oysters
1 10-ounce package frozen chopped spinach,
thawed and well drained
¼ teaspoon finely shredded lemon peel (optional)
Spray a large saucepan with nonstick spray coating. Cook onion and carrot in the saucepan over medium-high heat till onion is tender but not brown.
In a small bowl stir together 1 cup of the skim milk, the flour, nonfat dry milk powder, and salt; stir into vegetable mixture. Stir in remaining milk and clam juice or chicken broth. Cook and stir over medium heat till thickened and bubbly.
Stir in undrained oysters, spinach, and lemon peel, if desired. Heat through, stirring occasionally. To serve, ladle into soup bowls.
Makes 4 servings.
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