Instructions: Melt the butter in a large soup pot. Add the onion and celery and cook, stirring occasionally, until soft. Add the potatoes, carrots, parsley, and 2 cups half-and-half. Simmer, uncovered, for 15 minutes or until the potatoes are tender.

Stir in the corn, the remaining 1 cup half-and half, the sugar, pepper, and salt. (The chowder may be refrigerated overnight at this point, if desired.)

Before serving, add the oysters with their juice, and simmer 5 to 8 minutes, or until their edges curl. Serve immediately with crackers.

This recipe yields 8 servings.

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