1Drain oysters,reserving 2/3 cup oyster liquid. ( If necessary, add enough water to equal 2/3 cup)
In a 4-quart saucepan, combine potatoes, clam juice, and oyster liquid; heat to boiling over high heat.Reduce heat; cover and simmer until potatoes are tender, about 10 minutes.Remove from heat.
With a slotted spoon, remove 2 cups of potatoes. In blender, puree potatoes with half and half until smooth.
Return puree to saucepan; Stir in corn, milk,hot sauce, and pepper. Heat mixture just to boiling over medium heat. Add oysters and cook, stirring frequently, until oysters edges curl and centers are firm, about 5 minutes. Sprinkle with Chives or Parsley. Tatse for seasoning; add salt as needed.