1. Remove any remaining pieces of shell from oysters, set aside.
2. In a large saucepan, melt butter over medium heat; add onions, celery and potatoes. Sauté until softened then stir in flour, potato soup, milk, and corn; blend until smooth.
3. Bring mixture to a boil over medium heat. Reduce heat and add oysters, pimento and hot pepper sauce. Simmer for 15 min. Add sherry, basil, salt and pepper to taste and serve immediately.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing