Oyster Corn Chowder 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
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, 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. . . . .
Oyster Corn Chowder printer friendly version located here. (Just the recipe. Nothing else.)
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