Fried Oysters IN stew?

In fiddling around and anxiously waiting for my chincoteague oyster-shipment season to come, I've been thinking about new recipes.
I love oyster stew, and i love fried oysters, and I am thinking about, sort of, combining them.
I am also wondering if this is a terrible idea, or if there is some precedence to this.
Specifically, I've been thinking about adding cornmeal-crusted (fried) oysters to very shallow bowls of a corn/poblano/new mexican chile chowder.
I of course realize that the liquid would create a soggy underbottom to the oysters, but, would it do it to a degree that would undermine the entire dish, or is there some precedence for fried things in soups that I'm missing? Or does the dish sound bad to begin with?
Thoughts?

There's plenty of precedent. Dropping deep fried stuff into soup happens wherever good soup happens. Japanese, Thai, Chinese and Louisiana soups spring to mind. Tempura udon is dead-on, if you feel the need for persuasive authority.

And don't worry about the breading getting soggy. Nothing bad about soggy bread. Some of the best soups are based on soggy bread. And lots of other dishes incorporate the once-crispy deep fried element. Eggplan parm, bbq'd oysters, and picadillo (the potatoes) are examples.

PS, add some rice flour to the cornmeal. Between the two, your breading should stand up well. I also add sugar. The carmelization adds even more crispness and the sweetness might compliment your dish.

I think JeffB's remarks are right on, but also thought that if you are doing the shallow bowl thing, the difference in texture (i.e. not all crispy or not all soggy) might be a little strange for some. One option would be to create a salsa-esque island of chile-corn in the center of the bowl and nestle two or three oysters on top so they are not soaking in soup prior to consumption.

The other option would of course be to use regular bowls so they are all wet, which as noted is frequently done.