This recipe was prepared by Chef John Maxwell on Real Virginia , Virginia Farm Bureau’s weekly television program. Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Corn and Oyster Chowder 1 cup water 1 cup milk 1 cup fresh corn, cut from cob, cob reserved 1 cup peeled, diced white potato 2 tablespoons butter ½ cup chopped onion 12 fresh Chesapeake Bay oysters, shucked, liquor reserved minced chives or green onions, for garnish cornbread, as accompaniment In a stockpot, bring the water and milk to a slow boil. Add the corn cob and the potatoes, and cook until potatoes are soft. Remove the corn cob. In a sauté pan, heat the butter, and fry the onions until they begin to clear. Add the corn kernels, and cook for 5 minutes. Add the water-and-milk mixture with the potatoes, and simmer for about 15 minutes. Add the oysters and oyster liquor 5 minutes before serving. Sprinkle each serving with minced chives or green onions. Serve with cornbread.