Seasons Oyster Chowder

Ingredients
6 Malpeque Oysters, shuck, retain juice
1 Potato (russet), cut in small cubes
1 Stalk celery, finely diced
1 Small onion, finely diced
25 ml (2 Tbsp) PC unsalted butter
6 Fennel seeds
250 ml (1 cup) NN chicken stock
90 ml (3 oz) cream (35%)
Salt & Pepper to taste

Directions 
In a medium sauce pan, sweat celery, onions, and fennel seeds in butter until 
onions are translucent. Add stock (fish stock may be substituted) and 
potatoes. Cook until potatoes are tender. Add cream and gently cook for 2-3 
minutes. Carefully stir in shucked oysters and reserved juices. Season and 
serve. Serves 1.

Source: peishellfish.com