- 1 (12 ounce) container shucked oysters, drained with liquid reserved
- 1 onion, chopped
- 1 potato, diced
- 1 cup coarsely chopped broccoli
- 1 cup water
- 1/2 cup frozen corn
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- salt and ground black pepper to taste
- Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
- Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
- Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.