Oyster Stew

1. 1

   Heat milk and cream just to scalding in a medium size saucepan.

2. 2

   Stir in corn and liquid, salt, paprika, pepper and thyme.

3. 3

   Saute green onions in butter slowly.

4. 4

   Then add oysters and liqueur; cook slowly for 5 minutes or just until edges of oysters start to curl.

5. 5

   Stir into the scalded milk mixture.

6. 6

   Heat very slowly, just to boiling.

* Per serving · 4 servings · Values may vary.

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