Ingredients

3 1/2 cups water
2 10-oz. containers Standard oysters, drained
1/2 cup chopped celery
1/2 cup chopped green onions
1/2 cup chopped onion
1 tablespoon butter or margarine, melted
1/2 teaspoon finely chopped garlic
1/8 teaspoon dried thyme
1/8 teaspoon ground red pepper
1 bay leaf
3/4 cup whipping cream
2 cups milk
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground white pepper

Directions

Bring water to a boil in a medium saucepan; add oysters and cook 3 minutes. Remove oysters with slotted spoon, reserving 3 cups liquid; set aside.

Cook celery, green onions and onion in butter in a Dutch oven over medium heat, stirring constantly, until tender. Stir in 2 1/2 cups reserved liquid, garlic, thyme, red pepper and bay leaf; bring to a boil. Stir in whipping cream; reduce heat and simmer 5 minutes. Stir in milk and return to a simmer.

Melt 1/4 cup butter in a small saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute (mixture will form a ball). Gradually stir in remaining 1/2 cup reserved liquid; cook over medium heat, stirring constantly, about 3 minutes or until smooth (mixture will be very thick). Gradually add flour mixture to milk mixture, stirring with a wire whisk until blended. Add oysters, salt and white pepper; cook until thoroughly heated. Remove and discard bay leaf. Makes 6 servings.

Each serving contains 324 calories, 22.5 g fat, 18.5 g carbohydrate, 635 mg sodium, 91 mg cholesterol.