Best Oyster Chowder Ever

Ingredients

• 1 cup broccoli coarsely chopped
• 0.3 cup butter 
• 0.3 cup flour all-purpose
• 0.5 cup regular corn frozen
• 6 servings salt and ground pepper black to taste
• 3 cups milk 
• 1  onion chopped
• 1  potatoes diced
• 12 ounce shucked oysters with liquid reserved drained
• 1 cup water 

Equipment

• frying pan
• sauce pan

Directions

1. Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes.
2. Remove skillet from heat.
3. 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.
4. Drain vegetables and reserve liquid.
5. 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.
6. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.