Oyster Bisque

1 teaspoon olive oil
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 tablespoon all-purpose flour
3/4 cup evaporated skim milk
1 (12-ounce) container select oysters, drained
2 teaspoons chili sauce
1 teaspoon Worcestershire sauce
Dash ground red pepper
1/4 teaspoon paprika

Heat oil in a medium saucepan over medium-high heat. Add carrot, celery and
bell pepper; saute 5 minutes or until tender. Combine flour and milk in a
small bowl; stir with a whisk. Add to vegetable mixture in saucepan; cook over
medium heat 3 minutes or until thick and bubbly, stirring constantly.
Add oysters; cook 2 minutes or until edges of oysters curl. Stir in chili
sauce, Worcestershire sauce, and pepper. Sprinkle with paprika.

One 1-cup serving equals: 243 Calories; 7g Total Fat; (25% calories
from fat); 20g Protein; 25g Carbohydrate; 94mg Cholesterol; 514mg
Sodium; 1g. Fiber. ++++ WWP: 6

Jenn B aka Mom2Sam and Tiny
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