© JACQUES & COMPANY 2011
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.
Note: If you cannot find these Olympia oysters, substitute them with extra-small shucked oysters cut into halves.
The Olympia oyster (Ostrea lurida) is the only oyster that is native to Washington. It was an important food source for many coastal Native American tribes.