Oyster Corn Chowder

Recipe Ingredients

1 cup	237ml	Orzo pasta - cooked per pkg.
3 cups	711ml	Clear chicken broth
1/4 cup	23g / 0.8oz	Parsley; minced - fresh
1/2 cup	73g / 2.6oz	Leeks - chopped
1/4 cup	23g / 0.8oz	Prosciutto - minced
		Salt and white pepper - to
1 1/2 cups	93g / 3.3oz	Corn - fresh or frozen
1/2 teaspoon	2.5ml	Chipotle powder - see note
2 tablespoons	30ml	Butter - unsalted
2 1/2 cups	592ml	Light cream - (optional)
1		Maryland oysters with their - liquor

Recipe Instructions

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.

Rewritten by Mike Stock, 5/10/95 Use any ham, Smithfield, Honey Baked, Black Forest, 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.....

Source:
Gourmet June 1995

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