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Oyster Corn Chowder #3 TDF
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Seafood
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Orzo Pasta -- cooked per pkg.
3 c Clear Chicken Broth
1/4 c Parsley -- minced, fresh
1/2 c Leeks -- chopped
1/4 c Prosciutto -- minced
Salt and white pepper, to
-taste
1 1/2 c Corn -- fresh or frozen
1/2 ts Chipotle Powder -- seenote
2 tb Butter -- unsalted
2 1/2 c Light cream (Optional)
1 pt 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, 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.....
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