Oyster Chowder

Drain oysters, reserving liquid.

Saute onion and celery in butter in a Dutch oven until tender. Add milk, oyster liquid, corn, potatoes, salt, and pepper. Cook over low heat, stirring constantly, until thoroughly heated (do not boil).

Add oysters, simmer 5 to 8 minutes or until edges of oysters curl. Sprinkle lightly with paprika.