Oyster soup is a Christmas Eve tradition in many homes. For a change of pace try this quick Oyster Corn Chowder from Country Woman magazine.

Oyster Corn Chowder
Preparation and cooking time: 20 minutes

2   8-ounce cans whole oysters, undrained
1   143⁄4-ounce can cream-style corn
1 cup half-and-half cream
2  4-ounce cans mushroom stems and pieces, drained
2 tablespoons butter
1⁄4 teaspoon Worcestershire sauce
1⁄8 teaspoon pepper

In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.

Makes 4 servings.

Nutritional information per serving: 252 calories; 14 g fat (8 g saturated); 77 mg cholesterol; 557 mg sodium; 24 g carbohydrate; 2 g fiber; 9 g protein.

Recipe from: Country Woman