Oyster Corn Chowder

Makes about 9 cups.

1 pint shucked oysters (2 dozen), with their liquid
1 pound all-purpose potatoes (3 medium), peeled and cut into ¼-inch pieces
2 bottles (8 ounces each) clam juice
1 cup half-and-half or light cream
1 can (15 to 16 ounces) whole-kernel corn, drained
2 cups milk
¼ teaspoon coarsely ground black pepper
Chopped fresh chives or parsley
1 teaspoon salt

To prepare oysters: Drain oysters, reserving 2/3 cup oyster liquid. (Note: If necessary, add enough water to equal 2/3 cup.)

To prepare potatoes: In 4-quart saucepan, combine potatoes, clam juice and oyster liquid. Bring to a boil over high heat. Reduce heat. Cover. Simmer for 10 minutes or until potatoes are tender. Remove from heat. Using slotted spoon, remove 1 cup potatoes. In blender, puree potatoes with half-and-half until smooth.

To finish chowder: Return puree to saucepan. Stir in corn, milk and pepper. Bring just to a boil over medium-high heat. Add oysters. Cook, stirring frequently, for 5 minutes or until oyster edges curl and centers are firm. Sprinkle with chives or parsley. Taste for seasoning. Add salt as needed.

From "The All New Good Housekeeping Cookbook" (Hearst Books, 2001).