1 medium onion, minced
1 stalk celery, minced
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon dried savory
1 baking potato, diced
1 1/2 cup reduced fat, reduced sodium chicken broth
1 cup bottled clam juice
1/2 cup frozen corn
1 cup sliced mushrooms
1 1/2 cup small oysters, drained
1 1/2 cup 1% milk
1/4 cup fresh parsley, minced

Heat olive oil in a large saucepan over medium heat. Add onions and celery and sauté until onions are tender. Add garlic and savory and mix well. Add potato, chicken broth, clam juice and bring to boil. Reduce heat, cover and simmer for 15 minutes. Stir in the corn, mushrooms and oysters and simmer briefly until the edges of the oysters start to curl. Slowly add the milk and parsley and heat through.

Makes 4 Servings
Serving Size: 10 ounces