Creamy Oyster Chowder

This simple, yet tasty and warming chowder with slices of Herbes de Provence French Bread, topped off with some berries in season for dessert, makes for a meal on the go-go!

Creamy Oyster Chowder

1 tbsp butter, softened
1 small onion, diced
1 stalk celery, diced
1 carrot, diced
2 tbsp all-purpose flour
1/2 cup fish stock or white wine
1 can (5 oz.) oysters
1 cup diced peeled tomatoes
1 tsp dried thyme or 1 tbsp fresh
2 1/4 cups milk
2 tbsp chopped fresh parsley
Salt and Pepper

In a large saucepan, melt margarine over medium heat;cook onion, celery and carrot, covered, for 5 minutes. Blend in flour. Stirring constantly, gradually pour in stock or white wine. Drain liquid from oysters into pan; set oysters aside. Add potatoes and thyme; stir and bring to boil. Reduce heat and simmer, uncovered, until potatoes are tender, about 10 minutes.

Add oysters, milk and parsley; cook until just heated through. Season with salt and pepper to taste.

Yields 3 servings (1 1/3 cups each).