What's your best oyster soup recipe?

Been given 50 of the tasty little morsels straight off the boat.A girl can only eat so many of them raw and battered so looking for a good soup recipe.TIA

You could use this recipe from Allyson Gofton and just use your oysters, its very good!
CHOWDER
350-400 grams blue cod
12-14 bluff oysters, (halved, if wished)
1 teaspoon minced garlic
125 grams butter
¼ cup flour
2-2½ cups milk
½ cup cream
¼ cup chopped fresh parsley
1. Cut the fish into chunky, bite-sized pieces. Place in a large frying-pan with the oysters, garlic and half the butter. Cook over a low heat until the edges of the seafood just begin to curl up. Remove the seafood from the frying pan and set aside.
2. Add the remaining butter to the frying pan and melt over a low heat. Stir in the flour and cook for 1 minute until frothy. Gradually add the milk to make a smooth sauce. Cook, stirring over a low heat, until thickened to the consistency of pouring cream. Add more milk if required.
. Return the seafood to the saucepan and season the chowder with pepper. Stir in the cream and parsley just before serving. Serve immediately, before the seafood has a chance to become tough.
- If the parsley is added too early to a white sauce-based dish such as this chowder, it can turn the sauce a greyish colour, so add just before serving.

Thanks iriegirl :-)
Anyone else got a favourite!

I just make a roux sauce, 1/2 milk and the other 1/2 oyster juice. Cook if for a few minutes, stirring, the place the chopped up oyster in the mix. Stir a couple of times to make sure the oysters are heated through then serve.yummy. Shouldn't need to add extra salt as the oyster juice is usually salty enough.

Thanks elsielaurie :-)
Away now to make some using a combination of your recipes.I fancy using the juice and adding parsley to it.

New Orleans Oyster SoupAdd salt and pepper to taste
Ingredients:
8 tbsp butter1 bunch spring onion chopped1/2 cup finely chopped parsley3 Tbsp flour1 cup oyster liquid1 ltr milk3 dozen oysters
Method:
Sauté butter and onions, add parsley and cook 2 minutes. Blend in flour, stirring constantly. Cook slowly over very low heat for 1/2 hour.
Add milk during process,add oysters and cook for further 5 minutes.

Keep it simple and make you sauce smooth, is my advice.