Oyster Chowder - cooking recipe

Ingredients

1 gal. skim or low-fat milk
8 oz. can oysters
1 small potato
1 small carrot
1 celery stick
4 oz. can mushrooms
1 Tbsp. butter or margarine (optional)

Preparation

Peel and dice potato.
Set aside.
Slice carrot and celery stick.
Set aside.
Pour milk into large enough kettle.
Add oysters and vegetables to milk.
Add optional butter or margarine. Simmer over low heat, stirring occasionally, for 30 minutes or until vegetables are tender.