Makes 4 servings

1 pint Olympia oysters, shucked and with their liquor

4 cups milk

1 cup whipping cream

1 15-ounce. can creamed corn

4 tablespoons butter

1 tablespoons fresh chives, minced

In a large sauce pan, bring the milk and cream to a boil. Add the creamed corn and simmer for 1 minute, season with salt and pepper to taste.

When ready to serve, add the shucked oysters to the chowder mixture and give a stir to the chowder without heating the soup further (the heat from the soup will poach the little “pearls” perfectly).

Ladle the chowder into warm soup bowls, top each serving with a teaspoon of soft butter, a sprinkle of chives and a dusting of sweet paprika.