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Ingredients
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1 (12 ounce) container shucked oysters, drained with liquid reserved
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1 onion, chopped
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1 potato, diced
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1 cup coarsely chopped broccoli
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1 cup water
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½ cup frozen corn
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¼ cup butter
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¼ cup all-purpose flour
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3 cups milk
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salt and ground black pepper to taste
Directions
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Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
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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.
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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 |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 260 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 7g | 36% |
Cholesterol 76mg | 25% |
Sodium 298mg | 13% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 2g | 7% |
Total Sugars 8g | |
Protein 13g | 25% |
Vitamin C 26mg | 29% |
Calcium 203mg | 16% |
Iron 6mg | 33% |
Potassium 567mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.