Oyster corn chowder #3 tdf
4 servings
Ingredients
| Quantity | 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 |
| Salt and white pepper, to taste | ||
| 1½ | cup | Corn; fresh or frozen |
| ½ | teaspoon | Chipotle Powder; seenote |
| 2 | tablespoons | Butter; unsalted |
| 2½ | cup | Light cream (Optional) |
| 1 | pint | Maryland Oysters with their liquor |
Directions
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.....