Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.
Recipe Tips
If using fresh oysters, save and use that liquid when cooking.
Omit salt if using canned oysters.
Nutrition Facts (per serving)
| 260 | Calories |
| 13g | Fat |
| 25g | Carbs |
| 13g | Protein |
