Oyster Corn Chowder

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Oyster Corn Chowder Ingredients

1 c Orzo Pasta; cooked per pkg.	Salt and white pepper, to
3 c Clear Chicken Broth	1 1/2 c Corn; fresh or frozen
1/4 c Parsley; minced, fresh	2 tb Butter; unsalted
1/2 c Leeks; chopped	2 1/2 c Light cream (Optional)
1/4 c Prosciutto; minced	1 pt Maryland Oysters with their

Instructions for Oyster Corn Chowder

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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