- Melt the butter in a heavy saucepan, then add the onion(finely chopped) and potato(peeled and diced). Cook until soft, then stir in the flour and blend well over the heat.
- Add the stock and wine, then stir until it simmers. Simmer gently for about 20 minutes.
- Add the corn and milk, then simmer for 5 minutes before adding the oysters, juices, salt, pepper and chopped parsley. Continue to simmer for about a minute, then serve immediately.