Oyster Corn Chowder

Recipe Ingredients

1 cup	237ml	Orzo pasta - cooked per pkg.
3 cups	711ml	Clear chicken broth
1/4 cup	23g / 0.8oz	Parsley; minced - fresh
1/2 cup	73g / 2.6oz	Leeks - chopped
1/4 cup	23g / 0.8oz	Prosciutto - minced
		Salt and white pepper - to

Recipe Instructions

1 1/2 cups corn -- fresh or frozen

1/2 teaspoon chipotle powder -- seenote

2 tablespoons butter -- unsalted

2 1/2 cups light cream -- (optional)

1 pint maryland oysters with their -- liquor

Cook the orzo according to the directions on the package and set aside. Place the chicken broth, parsley, leeks, prosciutto, salt and pepper in a large sauce pan. Simmer until the leeks are tender, or about 2 minutes. Add the corn, butter, chile, cream and oysters with their liquor. Simmer for 3 to 5 minutes longer and add the cooked orzo. Stir and serve immediately. Makes 4 servings. Per Serving: 337 calories, 21 gm protein, 38 gm carbohydrates, 12 gm fat, 5 gm saturated fat, 85 mg cholesterol, 733 mg sodium. Rewritten by Mike Stock, 5/10/95 Use any ham, Smithfield, HoneyBaked, BlackForest, or any good tasting ham. Use Onions as a substitute for the leeks. Use Vidalias if possible. Replace oysters with shrimp, scallops, shark, octopus rings, or any firm fish.....

Source:
"Mirjam Dorn (JPW)"

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