Oyster corn chowder

Yield: 4 Servings

Measure Ingredient
1 cup Orzo Pasta; cooked per pkg.
3 cups Clear Chicken Broth
¼ cup Parsley; minced, fresh
½ cup Leeks; chopped
¼ cup Prosciutto; minced
\N \N Salt and white pepper, to taste
1½ cup Corn; fresh or frozen
2 tablespoons Butter; unsalted
2½ cup 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, cream and oysters with their liquor. Simmer for 3 to 5 minutes longer and add the cooked orzo. Stir and serve immediately.

Toast corn in a dry skillet to toast and brown, remove from pan.

Use barley, or rice rather that Orzo.

Use Onions as a substitute for the leeks. Use Vidalias if possible.

Replace oysters with shrimp, scallops, shark, octopus rings, or any firm fish.....

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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