1 pint oysters (reserve liquid)
4 tbsp butter
3-4 cups milk
2 tbsp. cornstarch
Salt, pepper, paprika
Put rinsed, cleaned oysters, strained oyster liquid, butter and seasoning in a saucepan and gently simmer until oysters begin to curl at the edges (2-5 minutes). Heat the milk at the same time in a different saucepan on medium heat, being careful not to scald/scorch it. When heated, add the hot milk to the oysters and thicken the soup with a couple of teaspoons of cornstarch that has been dissolved in two tablespoons of water. Serve while hot with oyster crackers.