Try this Oyster Corn Chowder recipe, or contribute your own.
Suggest a better descriptionCook 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.....
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 51 | ||
Calories from Fat: 51 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 0.8mg | 0 % | |
Potassium 1.7mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 51
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