1/4 lb. Butter 1 cup chopped Onions 1 large Bay Leaf 2-3 tbs. Flour 2 large Potatoes 2 large Carrots 2 large stalks Celery 1 can Chicken Broth 1 can whole Kernel Corn 2-3 cups Milk 1 qt. fresh Oysters and their liquor 1 cup Heavy Cream Salt, White Pepper and Cayenne
Melt butter over low heat in a heavy soup pot. Add onions and bay leaf and saute' until onions are translucent. Remove bay leaf. Add flour mixture and make a light roux. Set aside.
Peel and dice potatoes in one inch pieces. Slice carrots and celery in quarter-inch slices. Cook all in broth until tender. Add corn. Use additional broth or water if more liquid is needed to properly cook vegetables.
Add roux to vegetables and stir until completely combined. Return to burner over very low heat. Add milk, oysters and their liquor. Continue to cook over low heat until oysters are heated and their edges become slightly curled. Add cream, salt, white pepper and cayenne to taste. Continue to heat until cream is heated. Be careful not to overheat and curdle soup. Makes four to six servings.
This is truly a suburb chowder! it goes best when served with French Bread and unsalted Butter. And remember with only a slight variation in the main ingredient, it can be made into a clam or potato chowder.