A delightful and creamy oyster chowder that combines the rich flavors of oysters with a smooth and savory broth.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown for a smoother flavor.
Add the chopped onion to the saucepan and sauté until translucent.
Stir frequently to avoid burning the onions.
Add the oysters to the saucepan and cook until they begin to curl.
Do not overcook the oysters to maintain their tender texture.
Pour in the cream, and add the salt and paprika. Stir well.
Heat the mixture gently to avoid curdling the cream.
Heat the chowder until it is just about to boil, then remove from heat.
Avoid boiling to keep the cream smooth and silky.
Serve the chowder hot, garnished with fresh parsley.
Serve with crusty bread for a complete meal.
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