Chef Maxwell's recipe for corn and oyster chowder

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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.

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