Oyster Stew

Not sure why this recipe is called oyster stew because it's pretty much the same way I make clam chowder. 

1 white onion chopped fine
1 tbs extra virgin olive oil
2 tbs unsalted butter
6 mini red or orange peppers chopped fine
1 stalk celery chopped fine, and leaves as well if you wish
2 garlic cloves chopped fine or minced
2 eight-ounce cans of oysters
4 to 6 cups milk
2 heaping teaspoons of corn starch mixed with warm water blended smooth
2 small red or yellow potatoes peeled and chopped into 1-inch cubes
1 tsp salt
1 tsp freshly ground pepper
1 tsp dried thyme or 2 tsp fresh thyme
2 tbs dried parsley or chopped fine fresh parsley
1 tsp paprika
1 tsp red pepper flakes or 1 tbs chili paste
1 tbs Worcestershire sauce
2 tbs honey
2 tbs dry sherry

Sauté the onion in 1 tbs olive oil and 2 tbs butter, when soft add the chopped celery, cook till soft. Next add the chopped peppers and when sightly soft add the chopped garlic. Sauté for one minute then add the juice from the canned oysters reserving the oysters for later. Next add the milk. When milk is warm add the cornstarch slurry and the potatoes and remaining ingredients and simmer till potatoes are soft, about 20 minutes. Do not boil especially if using fresh oysters. Last remove pot from heat, add the oysters and stir till oysters are warmed through. Serve immediately with some crusty bread or oyster crackers. Um good, this recipe is a keeper.