1. Scald milk with cream in medium-size saucepan over low heat, but do not boil; stir in salt and paprika.
2. Heat oysters and their juice in butter or margarine until edges of oysters begin to curl in medium-size saucepan; stir in scalded-milk mixture.
3. Ladle into heated soup bowls or mugs. Serve with oyster crackers, if you wish.