2 cup oysters (with liquor)
1/4 cup butter
1 cup light cream
3 cup milk
1/2 teaspoon paprika
salt and freshly ground pepper to taste
1 can corn
Cook oysters in butter and oyster liquor until the edges curl. Add cream, milk and corn (including any corn liquid) and bring to a boil. Season with salt, pepper and paprika and serve immediately.
Serves six as an appetizer (it’s too rich to serve any other way).