Oyster corn chowder

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
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, 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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