oyster chowder

Day #2 here in Soup Month and I thought I'd go with something a little un-traditional.  My dad brought us about 50 pounds of freshly shucked oysters (not really 50 but it felt like it.  And honestly what all can you do with oysters?  Fried oysters, oyster dressing.....and?) and, while I was immediately at a loss of what to do with such (delicious but...) disgusting looking shellfish, I came up with chowder.
Who doesn't like a chowder? 
Rich, creamy, filled with potatoes and corn and cream, you really can't go wrong.
Just try it!

Oyster Chowder

Serves 8.

3 tablespoons butter
1 huge onion, diced
2 carrots, diced
1 rib celery, diced
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 bay leaves
3 tablespoons all-purpose flour
8 cups chicken stock
2 cups frozen corn, thawed a bit
2 cups diced white potatoes
1 cup half and half
2 pounds oysters, shucked and in their liquid
1/2 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
Salt and pepper, to taste

Melt the butter in a large Dutch oven over medium heat.  Add onion, carrots and celery and saute until golden, about 5 minutes.  Add the spices and the bay leaves and saute for another minute.  Add the flour and cook, stirring constantly, until the flour turns toasty.  Slowly add in the stock, stirring all the while.  Bring to a boil, add corn and potatoes and reduce to a simmer.  Simmer for 30 minutes until starting to get thick.  Add half and half, oysters, and sauces and simmer for another couple minutes, until the oysters start to curl.  Season to taste and serve!