Corn and Oyster Chowder
12 fresh Chesapeake Bay oysters. shucked with the liquor reserved.
1 cup diced peeled white potatoes
1 cup fresh corn cut from cob.
1 cup water
1 cup milk
2 tablespoons butter
In a stockpot, bring the water and milk to a slow boil. Add the corn cob and the potatoes. Cook until the potatoes are soft. Remove the corn cob.
Heat the butter in a sauté pan and fry the onions until they begin to clear. Add the corn kernals and cook for 5 minutes. Add the water/milk mixture with the potatoes. simmer for about 15 minutes.
Add the oysters and the oyster liquor five minutes before serving. Sprinkle each serving with minced chives or green onions. Serve with corn bread.