Low Fat Oyster Bisque
- 1/2 c. chopped Sweet Onion
- 2 Tbsp. Olive Oil
- 1 Tbsp. White Worcestershire Sauce
- 1 qt. Oysters and liquid
- 2 cans low fat Condensed Milk
On medium heat, heat oil in large heavy skillet; add onion and worchestershire. Cook onions to light brown. Add oyster liquid and 1 can milk. Cook until bubbling. Add oyster and second can of milk and heat to light boil or until mixture steams. Taste and add salt and pepper to taste. Serve immediately. Makes 4 large bowls or 6 cups. To make chowder, add 1 quart to 1/2 gallon of regular milk and heat to steaming again. Taste and adjust seasoning.
Connie Szymczak
