Oyster and Spinach Chowder Recipe

• 1 tbsp Olive Oil
• 1 medium Onion (chopped)
• 2 large Green Onions (sliced)
• 1 cup fresh Mushrooms (sliced)
• 1 bunch fresh Baby Spinach Leaves (rinsed and drained)
• 5 cups Milk (divided)
• ½ cup All-Purpose Flour
• 2 cups Chicken Broth
• 3 (8 ounce) cans whole Oysters
• 1 cup Cheddar Cheese (shredded)

• Place a large saucepan on medium-high heat and heat olive oil.
• Add onion, green onion and mushrooms. Sauté the vegetables till they turn tender.
• Add spinach, a handful at a time and cook well to reduce it.
• Mix 2 cups of milk with flour in a small bowl. Whisk well to blend.
• Add the milk mixture to the saucepan.
• Add the remaining 3 cups of milk and chicken broth to the mixture. Stir and cook on medium heat till it has thickened.
• Add the oysters along with the Cheddar cheese. Cook the soup, stirring often, till the cheese has melted.